1-Step 1: Activate the Yeast Begin by whisking together 1 cup of warm milk (heated to approximately 110°F or 43°C), the entire packet of instant yeast (2 and 1/4 teaspoons), and 1 tablespoon of the granulated sugar in a large mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit for 5 minutes. During this time, the mixture should become slightly foamy on top, indicating that your yeast is alive and active. If you’re using active dry yeast instead of instant, you may need to wait 10 minutes for full activation.

2-Step 2: Mix the Dough Add the remaining 1 tablespoon of sugar, the large egg, the softened butter pieces, salt, and 1 cup of flour to your yeast mixture. Mix slowly with a dough hook attachment or wooden spoon for about 30 seconds to incorporate the wet ingredients. Scrape down the sides of the bowl, then add the remaining 2 cups of flour. Increase the mixing speed to medium and continue mixing until the dough comes together into a cohesive mass, approximately 2 minutes. The dough should be soft and slightly sticky but should pull away from the sides of the bowl. If the dough seems too wet and sticky, add flour in small increments (1 tablespoon at a time) until the proper consistency is reached.

3-Step 3: Knead the Dough Kneading develops the gluten structure that gives bread its characteristic chew and texture. Continue mixing with the dough hook for 5 additional minutes, or turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. The dough should become smooth, elastic, and stretchy. To test if kneading is complete, perform the windowpane test: take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to let light pass through without tearing, your dough is properly developed.

4-Step 4: First Rise Lightly oil a large bowl (one that’s at least double the size of your dough ball) and place the kneaded dough inside. Cover with plastic wrap or a damp kitchen towel and set in a warm, draft-free location. Let the dough rise for 1 to 2 hours until it has doubled in size. The exact time depends on your kitchen’s temperature. A warm oven (turned off with the light on) makes an excellent rising spot if your kitchen is cool.

5-Step 5: Shape the Rolls Grease a 9×13 inch baking pan or two 9-inch round cake pans with butter or cooking spray. Punch down the risen dough to release air bubbles, then turn it out onto a clean surface. Using a bench scraper or knife, divide the dough into 14 to 16 equal pieces. Shape each piece into a smooth ball by folding the edges underneath and rolling on the counter with your palm in a circular motion. Arrange the shaped rolls in your prepared pan, leaving a small amount of space between each one.

6-Step 6: Second Rise Cover the pan with a kitchen towel or plastic wrap and let the shaped rolls rise for about 1 hour until they look puffy and have nearly doubled in size again. The rolls should be touching or nearly touching each other at this point. This second rise is essential for achieving the light, airy texture that makes homemade dinner rolls so irresistible.

7-Step 7: Bake Preheat your oven to 350°F (177°C) with the rack positioned in the lower third of the oven. This placement ensures the bottoms bake through without over-browning the tops. Bake the rolls for 20 to 25 minutes until they’re golden brown on top. Rotate the pan halfway through baking for even color. If the tops are browning too quickly, loosely tent the pan with aluminum foil for the remaining bake time.

8-Step 8: Finishing Touches As soon as the rolls come out of the oven, brush them with the optional honey butter topping (2 tablespoons melted butter mixed with 1 tablespoon honey) for extra flavor and a beautiful shine. Let the rolls cool in the pan for at least 10 minutes before serving. They’re best enjoyed warm, when the butter melts into every fluffy bite.