Pour the milk into a measuring cup. Add the sugar and yeast. Stir and let rest for 5 minutes or until bubbles form on the surface. Add the oil.
In a bowl, combine the flour and salt. Add the milk mixture, stirring vigorously with a wooden spoon until the dough starts to form into a ball.
On a floured work surface, knead the dough for about 5 minutes or until completely smooth. Form into a ball and place it in a clean, lightly oiled bowl. Cover with plastic wrap. Let the dough rise in a warm and humid place for about 2 hours (read the note) or until it doubles in size.
Butter and flour a 11 x 8-inch (28 x 20 cm) baking pan.
Cut the dough into 12 pieces. Shape each piece into a ball, rolling it between the palm of your hand and the work surface. Place the rolls in the baking pan, spacing them evenly. Cover with plastic wrap. Let rise for about 1 hour in a warm and humid place (read the note) or until the rolls double in size.
With the rack in the middle position, preheat the oven to 375 °F (190 °C).
With a brush, cover the rolls with the oil. Bake for about 25 minutes or until the rolls are golden brown. Let cool.
The rolls will keep for 2 to 3 days in an airtight container at room temperature.
Did you know? The microwave oven is a perfect place for rising dough. Place a cup of boiling water next to the dough, and it becomes a warm, humid place.
This recipe is from the My Lil’ Ricardo.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.