How to Make Bread Rolls
To make bread rolls, start by mixing flour, butter, egg, and milk to form the dough. Then, knead the dough for 10 minutes, or until it's smooth and elastic. Next, let the dough rise for 1 hour before dividing it into small pieces and rolling them into balls. Finally, transfer the dough balls to a baking sheet, and bake them for 15 minutes at 425 degrees Fahrenheit.
Activate the yeast. Add the yeast and sugar to the lukewarm water in a measuring cup or bowl. Allow to sit for 3 to 5 minutes. Melt the butter and allow to cool to lukewarm temperature. Pour this into the yeast mixture, along with the slightly beaten eggs. Add salt and mix to combine. Sift the flour into a separate mixing bowl. Add the sugar and stir to combine. Rub the butter or alternative fat into the flour. Rub until the mixture absorbs the fat completely. Make a well in the middle of the mixture. Transfer the liquid yeast mixture to the flour mixture. Stir together with a large wooden spoon, to combine all ingredients and form the dough. Knead for 2 minutes to form a ball inside the bowl. Cover the bowl with a sheet of lightly greased plastic wrap. Set aside in a warm place to double in size. This will take about 1 hour. Prepare the baking sheets while the dough is rising. You can either place parchment sheet across the sheets or grease them. Remove the cover from the dough bowl. Punch down the dough. Knead for another 2 minutes until the dough is smooth. Divide the dough evenly into 45 to 50 individual pieces. Shape into balls and arrange on the baking sheet. If you want the rolls to be separate, don't touch but if you don't mind pulling them apart, they can expand into each other during baking and you can pull them apart once baked. Place another lightly oiled sheet of plastic wrap over the top of the rolls and set aside to rise until doubled in size. This will take about 15 to 20 minutes. Preheat the oven while the rolls are rising. Preheat the oven to 400ºF / 200ºC. Place the risen rolls in the oven for 12 to 14 minutes, or until golden. Remove from the oven and cool on a wire cooling rack. The rolls can be served slightly warm or cooled completely. Prepare the baking sheets. Either line them with parchment paper or grease thoroughly. Sift the flour into the mixing bowl. Add the sugar and contents of the yeast sachet. Add the butter. Rub the butter through the flour using the tips of your fingers. Keep rubbing until the mixture looks like small breadcrumbs. Create a well in the center of the flour mixture. Gradually pour in the warm milk or water. Add the egg. Mix to form a dough. You can use your hands or a mixing spoon; if you have a dough hook, that can be used if wished. Once the dough has formed together, tip it out onto a floured surface for kneading. Knead the dough for 10 minutes. During this time, it should feel elastic and look and feel smooth. Transfer the kneaded dough to a lightly greased bowl (the original mixing bowl can be used if washed out and dried properly, then greased). Add some cling film that has a light layer of oil on it over the top of the dough in the bowl. Put the bowl in a warm place and leave the dough to rise. It should double in size, which will take about an hour. Tip the risen dough out of the bowl onto a newly floured surface. Knock down with your fist, then knead again for 2 to 3 minutes. Divide the dough into 12 even pieces. Roll gently into balls. Place the dough balls onto the prepared baking sheets. Do not touch them together, allow plenty of room for expansion. Place a lightly oiled sheet of cling film over the top of the rolls. Once again, set aside in a warm place to rise, leaving them to double in bulk. This should take about half an hour. Preheat the oven while the rolls are rising. Set the oven to 220ºC / 425ºF. If you want to make a glaze for the rolls at this point, mix together 1 egg yolk with 15ml/1 tablespoon water and spread over the top of the rolls when they have finished rising. Poppy or sesame seeds can be sprinkled over this glaze before baking. Bake the dinner rolls. Remove the wrap when the rolls have risen. Place into the preheated oven. Bake for 15 to 18 minutes, or until they appear golden. Remove from the oven. The dinner rolls can be served warm or cooled down, depending on your needs. Use a palette knife or spatula to remove the rolls from the baking sheets, if needed. This will help them to stay in great shape. Cool dinner rolls on a wire cooling rack. Place the yeast, sugar and lukewarm water into a mixing bowl or large mixing cup. Whisk or beat until the yeast has dissolved into the liquid. Cover and set aside in a warm spot for 15 minutes. This will activate the yeast. The yeast mixture is ready when it goes frothy. Use a flour sifter to sift the flour into the mixing bowl. Stir the yeast mixture in when it is ready. Mix to combine into a dough. Tip the dough onto a floured surface. Knead for 10 to 15 minutes until the texture becomes elastic and the dough feels smooth. Transfer to a lightly oiled mixing bowl (you can use the original mixing bowl provided it has been cleaned and dried, then oiled). Cover with a lightly oiled sheet of cling film. Set aside in a warm place to rise. Leave for an hour or until it doubles in size. Prepare the baking sheets by either lining with parchment or lightly greasing them with cooking oil spray.  Remove the risen dough from the mixing bowl. Tip onto a floured surface. Punch down, then knead for about 1 minute or until it becomes smooth. Divide the dough into quarters. Then break each quarter into 5 pieces. Shape each piece into a ball and arrange on the prepared baking sheets. Do not overlap; allow room for expansion during baking. Cut a small cross shape into each roll. Spray the tops lightly with a little cooking oil spray. Doing this will create a glossy surface during baking. Cover with a lightly oiled sheet of plastic wrap. Set aside for 20 minutes to half an hour, to allow them to double in size again. Alternatively, you can brush a little milk over the top of each roll. Preheat the oven to 200ªC / 390ºF as the rolls rise. Remove the wrap when the rolls have risen. Place the risen rolls in the preheated oven. Bake for 15 to 18 minutes, or until golden. Remove from the oven. The rolls can be served slightly warm or completely cooled. To cool, arrange on a wire cooling rack. Prepare the baking sheets. Line with parchment paper or grease. If greasing, be generous. Prepare the yeast. Pour half of the lukewarm water into a measuring cup with half of the sugar and half of the yeast. Mix together, then put aside to activate. It is ready when it froths, after about 5 to 10 minutes. Sift the flour into the mixing bowl. Add the remaining sugar, salt and mix in. Rub in the butter. Add the milk or water and the frothed-up yeast. Mix to form the dough. Tip the dough out onto a floured surface. Knead for 5 to 10 minutes, until it is smooth and elastic. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Set aside to rise, leaving for about an hour or until doubled in bulk. Remove from the bowl. Tip onto a floured work surface. Knock down with your fist. Then knead for 1 minute, until smooth. Divide into 8 to 10 evenly sized pieces. Preheat the oven while the rolls are rising. Set the oven to 220ºC / 425ºF. Shape the pieces into round balls. Arrange on the prepared baking sheets. Don't touch together, as they need room for expanding while baking. Cover with a lightly oiled sheet of plastic wrap and set aside in a warm place, until doubled in size. This will take about 15 to 20 minutes. Remove the wrap and place the rolls in the oven for baking. Bake for 15 to 20 minutes. Remove from the oven. Allow to cool on a wire cooling rack. Rolls can be served slightly warm or completely cooled. 
Activate the yeast. Melt the butter and allow to cool to lukewarm temperature. Sift the flour into a separate mixing bowl. Rub the butter or alternative fat into the flour. Transfer the liquid yeast mixture to the flour mixture. Cover the bowl with a sheet of lightly greased plastic wrap. Prepare the baking sheets while the dough is rising. Remove the cover from the dough bowl. Divide the dough evenly into 45 to 50 individual pieces. Preheat the oven while the rolls are rising. Place the risen rolls in the oven for 12 to 14 minutes, or until golden. Prepare the baking sheets. Sift the flour into the mixing bowl. Add the butter. Create a well in the center of the flour mixture. Mix to form a dough. Knead the dough for 10 minutes. Transfer the kneaded dough to a lightly greased bowl (the original mixing bowl can be used if washed out and dried properly, then greased). Tip the risen dough out of the bowl onto a newly floured surface. Divide the dough into 12 even pieces. Place the dough balls onto the prepared baking sheets. Preheat the oven while the rolls are rising. Bake the dinner rolls. Remove from the oven. Place the yeast, sugar and lukewarm water into a mixing bowl or large mixing cup. Use a flour sifter to sift the flour into the mixing bowl. Tip the dough onto a floured surface. Transfer to a lightly oiled mixing bowl (you can use the original mixing bowl provided it has been cleaned and dried, then oiled). Prepare the baking sheets by either lining with parchment or lightly greasing them with cooking oil spray. Remove the risen dough from the mixing bowl. Divide the dough into quarters. Cut a small cross shape into each roll. Preheat the oven to 200ªC / 390ºF as the rolls rise. Place the risen rolls in the preheated oven. Remove from the oven. Prepare the baking sheets. Prepare the yeast. Sift the flour into the mixing bowl. Add the milk or water and the frothed-up yeast. Tip the dough out onto a floured surface. Place in a lightly oiled bowl. Remove from the bowl. Preheat the oven while the rolls are rising. Shape the pieces into round balls. Remove the wrap and place the rolls in the oven for baking. Remove from the oven. 