Drizzle a little oil (I use olive oil but any oil will do) over the top of the dough to keep it from drying out. Cover the bowl with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1-1 ½ hours or until the dough is doubled in size.
Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time.
Place the rolls in the oven and bake for 17-20 minutes or until medium golden brown. Brush each roll with the melted butter then transfer rolls to a cooling rack or serve warm slathered with butter and jam or honey (SO good!).
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.