Step-by-Step Instructions

• Activate the Yeast: In a spacious bowl, combine the warm milk, sugar, and instant yeast using a whisk. Let the mixture sit without stirring for 5 to 10 minutes, or until it develops a frothy and foamy layer on top, indicating that the yeast is active and working.
• Combine the Liquids: Whisk the egg, melted butter, vegetable oil, and salt directly into the yeast mixture until fully incorporated.
• Build the Dough: Gradually add the all-purpose flour to the liquid base. Mix utilising a wooden spoon or a dough hook until a soft, uniform dough begins to form.
• The Knead: Turn the dough onto a lightly floured surface. Knead continuously for 8–10 minutes until the surface is smooth and elastic. The dough should feel incredibly soft and slightly sticky to the touch. Avoid adding too much raw flour here, as a stiff dough leads to heavy rolls.
• The First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a cozy, draft-free area for approximately 1 hour, or until it has completely doubled in size.
• Shape the Rolls: Gently deflate the risen dough. Split it into 9 to 12 equal pieces, then roll each into a smooth ball. Place the shaped dough balls side by side in a greased and floured baking pan.
• Egg Wash and Second Rise: In a small bowl, combine the leftover egg with 1 tablespoon of milk and whisk them together. Lightly apply this egg wash to the tops of the rolls. Then, cover the pan loosely and allow the rolls to rise again for 30 to 45 minutes, or until they have puffed up and are in contact with each other.
• The Bake (Two Ways):

  Oven Method: Bake at 180°C (350°F) for 18–22 minutes until deep golden brown. If the tops are browning too fast, gently cover the pan with a piece of aluminum foil.

  Air Fryer Method: Place the rolls in a lined air fryer basket and bake at 160°C (320°F) for 10–14 minutes until golden and cooked through.
• The Finisher: The absolute second the rolls come out of the heat, brush the tops generously with melted butter. This seals in the moisture and keeps the crust incredibly soft.