1-First Step: Proof the yeast. Whisk 1 cup (240 ml) warm milk (110°F/43°C), 2 1/4 tsp instant yeast, and 1 tbsp sugar. Cover and rest 5 minutes until foamy. Vegan tip: Use plant milk warmed similarly.

2-Second Step: Mix the dough base. Add 1 tbsp sugar, 1 egg, 1/4 cup softened butter pieces, 1 tsp salt, and 1 cup (120 g) flour to the yeast mix. Stir briefly by hand or mixer. For gluten-free, use certified blend here.

3-Third Step: Add flour and mix. Incorporate remaining 2 cups flour gradually until dough pulls from bowl sides. It should feel soft and slightly sticky. Low-cal: Use less butter if adjusting.

4-Fourth Step: Knead the dough. Knead 5 minutes with stand mixer dough hook or by hand until smooth and passes windowpane test (stretch thin without tearing). Rest if dough resists. Takes 8-10 min mixer on low-medium for beginners.

5-Fifth Step: First rise. Grease a bowl lightly, place dough inside, turn to coat. Cover with plastic or damp towel. Let rise in warm spot 1-2 hours until doubled. Poke test: dough springs back slowly.

6-Sixth Step: Shape the rolls. Grease a 9×13 baking pan. Punch down dough, divide into 14-16 equal pieces (about 30-35 g each). Roll into smooth balls, place in pan touching slightly for pull-apart style.

7-Seventh Step: Second rise. Cover shaped rolls loosely. Let proof 1 hour until puffy. In cooler kitchens, place near warm oven.

8-Eighth Step: Bake. Preheat oven to 350°F (177°C). Bake 20-25 minutes until golden, rotating halfway. Tent with foil if tops brown fast. Internal temp 190°F for doneness.

9-Final Step: Finish and serve. Mix 2 tbsp melted butter and 1 tbsp honey; brush on hot rolls. Cool 10 minutes. Serve warm with meals. Makes 14-16 rolls.