Make sure you are using instant yeast rather than active dry yeast for this recipe. Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
Warm the milk in the microwave for about 1 minute and 10 seconds to reach approximately 110°F.
If you don’t have a stand mixer with a dough hook, you can achieve the same thing using a wooden spoon, mixing until combined and sticky. Knead the dough for 10 minutes on a floured surface.
To reheat your buttery rolls in the oven, wrap them in tin foil, place them on a baking sheet in the oven, and cook for about 10 minutes. To reheat your rolls using the microwave, wrap them in a damp paper towel, place the rolls on a microwave-safe plate, and warm them for about 15 seconds.
Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
