This is the reliable King Arthur Baking version that produces exactly the look and texture in your photo.
Ingredients (makes 16 standard rolls)
- 3½ cups (420g) all-purpose flour (or bread flour)
- 2 tsp instant yeast
- 2 Tbsp potato flour or ¼ cup instant potato flakes (key for softness)
- 3 Tbsp nonfat dry milk powder (or Baker’s Special Dry Milk)
- 2 Tbsp sugar
- 1½ tsp salt
- 4 Tbsp (57g) soft unsalted butter
- ⅔ cup (152g) lukewarm water
- ½ cup (113g) lukewarm milk
- 2 Tbsp melted butter (for brushing after baking)
Substitutions if needed:
No potato flour/flakes → just omit (rolls will still be good but slightly less soft).
No dry milk → omit or use 2–3 Tbsp extra milk powder alternative.
Instructions
- Make the dough
Combine all dough ingredients in a large bowl or stand mixer. Mix and knead (by hand ~8–10 min, mixer ~7 min on medium) until you have a soft, smooth, slightly sticky dough. - First rise
Place in a lightly greased bowl or container. Cover and let rise 60–90 minutes until nearly doubled. - Shape
Gently deflate the dough. Divide into 16 equal pieces (about 50–55g each). Round each into a smooth ball by tucking edges under and rolling under a cupped hand to create surface tension. - Arrange & second rise
Lightly grease two 8-inch round cake pans. Place 8 balls in each pan (they will be close together). Cover and let rise 60–90 minutes until puffy and crowded against each other.
(Alternative: one 9×13-inch pan works too.) - Bake
Preheat oven to 350°F (175°C). Bake 22–24 minutes until deep golden brown on top. Internal temperature of a center roll should reach at least 190°F (88°C). - Finish
Immediately brush the hot rolls generously with the melted butter. Let cool in the pan a couple of minutes, then turn out onto a rack. Serve warm.
Tips for the exact look & texture in the photo
- Bake them close together so the sides stay soft and pale while the tops get golden and shiny from the butter.
- Brush with butter right out of the oven — that glossy sheen and the little melted butter spots come from this step.
- For extra softness and longer shelf life, use the optional tangzhong method: cook 3 Tbsp of the flour + the ½ cup milk into a thick paste first, cool it, then add to the dough (increase water to about ⅞ cup).
- They freeze well. Reheat wrapped in foil at 300°F until warm, or briefly steam to revive the soft interior.
These will give you that perfect tear, steam, and soft white crumb shown in the image. Enjoy!
