To remove any trapped air, punch the dough.
Make balls out of each of the 12 equal bits of dough.
Separate the balls by about 2 inches and arrange them on a baking sheet that has been buttered.
Second Ascent:
The rolls need another 30–45 minutes to double in size, during which time you may cover them with a clean kitchen towel and continue to let them rise.
Coat the Rolls in the Oven:
Get the oven hot and ready, at 375°F, or 190°C.
To get a golden brown top, bake the rolls for around fifteen to twenty minutes.
For a softer crust, brush the tops with melted butter just after taking them out of the oven if you want.
Refresh and Enjoy:
After a few minutes, transfer the rolls to a wire rack to cool.
Bake some bread rolls and eat them!
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