3 cups Bread flour plus few more for dusting (See Tips)
2-1/4 tsp Active Dry Yeast
1/4 cup lukewarm Water
1-1/4 cups milk ( replace 1/4 cups with 1 beaten egg if you prefer)
3 tbsp Butter
2 tbsp Sugar
3/4 tsp Salt
1. Bread Flour : If you do not have Bread Flour, you can use All Purpose flour. Normally I would recommend not more than 1/2 cup (with 3/4 cup max) all purpose flour.
1. Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.
2. Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour one cup at a time to this mixture until slowly incorporated.
3. It will slightly sticky – dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface , use all your muscles (or develop them!) to knead the dough very well. This exercise is important for the gluten to develop in the dough. This process (depending upon how much you have been working out at gym) takes about 8-15 minutes!!!!
4. Once done, the dough looks soft yet v lightly sticky.
5. Place this on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).
6. Place it aside in a humid place until doubled.
7. Turn out this dough on a floured surface and roll it out into a square.
8. Using a knife cut it into 12 pieces
9. Roll each piece out in your palm to form a rounded shape (or rolls). Place them side by side on a baking sheet taking care to leave about 1-1/2 to 2 inch space in the middle. Place them aside once again to double. Its fine if they dont look perfectly round.
10. They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.
11. Now bake them in a pre heated 350F oven for 20-30 min until golden brown.
12. Cool them for few minutes before serving them