Instructions

• Heat the milk in the microwave for 20 seconds. Test with your fingertip — it should feel warm but not hot.
• Pour the warm milk into the bowl of your stand mixer. Add the instant dry yeast, granulated sugar, salt, soft salted butter (in pieces), and the egg.
• Fit the mixer with the dough hook. Add half of the plain flour and mix on speed 1 until it starts to come together.
• Slowly add the remaining flour while continuing to mix on speed 1 until the dough is well combined.
• Continue kneading with the dough hook on speed 1 until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl (about 5–7 minutes).
• Pour a drizzle of olive oil into a large mixing bowl and spread it around to coat the inside.
• Transfer the dough to the oiled bowl and turn it once or twice so all sides are lightly coated in oil. Cover the bowl with a tea towel and set aside to rise for 75 minutes, or until roughly doubled in size.
• Lightly oil a baking sheet with a little of the olive oil (or line with baking paper if you have it). Set it aside.
• Punch down the risen dough to release the air. Divide the dough into 12 equal pieces.
• Shape each piece into a smooth ball by cupping your hand in a "C" shape and rolling the dough on the work surface, creating surface tension. Place the 12 rolls on the prepared baking sheet, leaving a little space between them.
• Cover the rolls with the tea towel and let them rise for another 60 minutes, or until puffy and nearly doubled.
• Preheat the oven to 190°C.
• Bake the rolls for 12–14 minutes, until just lightly browned on top.
• Remove the rolls from the oven and allow them to cool slightly before serving.