3 1/2 cups all-purpose flour
2 tsp. sugar
1 pkg. instant dry yeast
1 tsp. salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup warm water or milk
1 egg, beaten

In a large mixing bowl, combine the flour, sugar, and instant yeast. Add the salt and mix well. Gradually incorporate the butter, cutting it into the dry mixture until the mixture resembles coarse crumbs. Make sure not to knead the dough, as this will cause the butter to melt and release its air pockets, leading to a denser texture.

Add the warm water and mix until the dough comes together. Do not worry if there are still bits of flour visible; the dough should be slightly shaggy. Cover the bowl loosely with plastic wrap and let rise in a warm place for about 1 hour, or until nearly doubled in size.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with nonstick spray or butter.

On a floured surface, gently deflate the risen dough without kneading it further. Using your hands, shape the dough into roughly 24 equal-sized balls, keeping in mind that they won't be perfectly round. Place the dough balls seam-side down, side by side, in the prepared baking dish.

Lightly brush the tops of the dough balls with the beaten egg for a golden glaze. Allow the rolls to rest for 10 minutes to allow the egg wash to set. Then, cover the rolls loosely with plastic wrap once more and let rise for an additional 30 minutes.

Bake the rolls in the preheated oven for approximately 20-25 minutes, or until they are golden brown and sound hollow when lightly tapped on the bottom. Remove the rolls from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these Rich White Bread Rolls! These soft, fluffy treats are perfect for sandwiches, sliders, or snacking.

Submitted by: Jill Johnson