Why This Dough Is Magic

• No mixer – one bowl + 10 min of hand kneading.
• One rise – 60-75 min and you’re baking.
• Two shapes – choose tall loaf or domed pull-apart rolls for bakery-style photos.
• Freezer-friendly – shaped rolls freeze perfectly and bake from frozen.

Ingredient Science

• 4 cups (500 g) all-purpose flour – bread flour for extra chew.
• ¼ cup (50 g) sugar – feeds yeast & adds subtle sweetness.
• 2 tsp instant yeast – no blooming needed.
• 1 tsp salt – balances flavor.
• 1 cup (240 ml) warm milk (105-110 °F) – the tenderizer.
• ¼ cup (55 g) unsalted butter, melted – richness & shine.
• 1 large egg, beaten – structure & golden crust.

Universal Dough Method

1. Mix Dry: Whisk flour, sugar, yeast, salt.
2. Add Wet: Make a well; add milk, melted butter, egg. Stir to shaggy dough.
3. Knead: 8–10 min until smooth & elastic.
4. Rise: Greased bowl, 60–75 min, doubled.
5. Shape: Choose loaf or rolls below.

Classic Tall Loaf

• After the rise, punch down and shape into 3 or 4 equal balls.
• Place balls side-by-side in a greased 9×5 loaf pan.
• Optional second rise: 30 min until puffy.
• Bake at 350 °F / 175 °C 25–30 min until 195 °F inside.
• Brush top with melted butter for a glossy finish.

Pull-Apart Rolls

1. Divide & Shape: After first rise, divide dough into 12 equal pieces (≈ 75 g each). Roll each into tight, smooth balls (cup hand and roll on counter).
2. Arrange: Grease a 9×13-inch metal pan or two 8-inch round pans. Place balls just touching in rows (3×4 or 2×2×2×2).
3. Second Rise: Cover; let rise 30–40 min until rolls are ½ inch above the rim and snuggled together.
4. Bake: 350 °F / 175 °C for 20–22 min until golden and internal temp is 195 °F / 90 °C.
5. Finish: Brush tops with melted butter immediately for a bakery shine.
6. Cool & Pull: Cool 10 min in pan, then tear apart—perfect for that Instagram “fluff reveal” shot.
7. Photo Tips:
   • Dust warm tops with powdered sugar for a “snow cap” look.
   • Pull one roll open to show the cottony crumb.
   • Shoot overhead while rolls are still steaming!

Flavor Twists

• Cinnamon-Swirl Loaf: Roll dough flat, spread 2 Tbsp soft butter + ¼ cup brown sugar + 1 tsp cinnamon; roll up jelly-roll style.
• Cheese-Stuffed Rolls: Tuck a ½-inch cube of mozzarella inside each ball before second rise.
• Honey Milk: Swap sugar for 3 Tbsp honey.

Storage & Make-Ahead

• Room Temp: Airtight, 3 days (loaf) or 2 days (rolls).
• Freezer Rolls: Freeze shaped, unbaked rolls on a tray; store in a bag up to 3 months. Bake from frozen at 350 °F for 25–28 min—no thaw needed.
• Overnight Dough: After first rise, refrigerate shaped loaf or rolls up to 12 hours; bake next day.

FAQ & Troubleshooting

📖 Recipe Card