Name: Soft Bread Rolls
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20
Ingredients: 1 l wheat flour; 25 g fresh yeast; 60 g butter, room temperature, cubed; 2.5 dl milk; 1 dl water; 1 pcs egg; 1 tsp sugar; 0.5 tsp salt; 2 tbsp poppy seed; 0.5 pcs egg, for brushing

UntrainedChef

Tips from the kitchen

Don't dump the butter in at the start. Knead the dough for the full 10 minutes first, then add the cubes a bit at a time so they work in without the dough turning greasy.
Weigh the pieces at 55 g if you want them to bake evenly. Eyeballing it means some are done while others are still pale in the middle.
Roll each piece into a tight ball before you shape it into an oblong. That tension on the surface is what keeps them from spreading flat on the tray.
The rolls are done when they sound hollow if you tap the bottom, usually right around the 12 minute mark. Pull them before the tops go dark.
Brush the egg wash thin and even. Too much pools at the base and glues the rolls to the parchment.

Ways to vary it

Swap the poppy seeds for sesame seeds, or leave them bare for plain rolls the kids will actually eat.
A handful of grated cheese pressed on top before baking works if you want something to go with soup.
Shape them as round buns instead of oblong if you'd rather use them for small burgers or sliders.

Storage & leftovers

These keep two to three days in a bread bag at room temperature, no fridge needed since cold dries them out faster. They freeze well, so bag them once fully cooled and they'll be fine for a couple of months. To reheat, let them thaw and warm in a 180 °C oven for five minutes so the crust comes back.