Making the Rolls:

1. Activate the Yeast: In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. It’s crucial that the milk is warm, not hot, to activate the yeast properly without killing it. The ideal temperature range is between 105-115°F (40-46°C). Let this mixture stand for 5-10 minutes, or until the yeast becomes foamy and bubbly. This indicates that the yeast is active and ready to leaven the dough. If the yeast doesn’t foam, it might be old or inactive, and you’ll need to start with fresh yeast.
2. Combine Wet and Dry Ingredients: Once the yeast is activated, add the melted and slightly cooled butter, beaten egg, and salt to the yeast mixture. Stir gently to combine these wet ingredients. In a separate bowl, whisk together the all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. Kneading is essential for developing the gluten in the flour, which gives the rolls their structure and chewy texture. If the dough is too sticky, add a tablespoon of flour at a time, but be careful not to add too much, as this can make the rolls tough. You can also use a stand mixer fitted with a dough hook to knead the dough for about 6-8 minutes on medium-low speed.
4. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. A warm place helps the yeast work efficiently. You can place the bowl in a slightly warmed oven (turned off), a sunny spot, or a warm corner of your kitchen. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture in the rolls.
5. Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions. You can use a kitchen scale for accuracy if desired. Shape each portion into a smooth ball by gently stretching the top of the dough around to the bottom and pinching to seal. Place the shaped rolls in a greased 9×13 inch baking pan, spacing them evenly.
6. Second Rise (Proofing): Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm place for 30-45 minutes, or until they have nearly doubled in size and are puffy. This second rise, called proofing, is the final rise before baking and ensures light and airy rolls.
7. Bake the Rolls: Preheat your oven to 375°F (190°C). Once the rolls have proofed, bake them for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them towards the end of baking to prevent over-browning. If they are browning too quickly, you can loosely tent the pan with foil.
8. Cool and Serve: Remove the baked rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool slightly. These rolls are best served warm, with homemade butter, of course!

Making the Butter:

1. Chill Equipment: It’s essential to start with cold heavy cream and chilled equipment. Place your mixing bowl and whisk attachment (or beaters if using a hand mixer) in the freezer for about 15-20 minutes before you begin. This helps keep the cream cold and aids in the butter-making process.
2. Whip the Cream: Pour the cold heavy cream into the chilled mixing bowl. Using a stand mixer or hand mixer, begin whipping the cream on medium speed. Initially, the cream will become frothy, then it will form soft peaks, and then stiff peaks, just like making whipped cream.
3. Continue Whipping Beyond Stiff Peaks: Keep whipping the cream beyond the stiff peaks stage. At first, it might seem like you’ve gone too far and ruined it, but don’t worry! Continue whipping. The cream will start to look grainy and curdled. This is the butterfat separating from the buttermilk.
4. Separate Butter and Buttermilk: Keep whipping until the butterfat clumps together and separates completely from the liquid buttermilk. This process can take anywhere from 5-15 minutes, depending on the speed of your mixer and the temperature of the cream. You’ll see a distinct separation – yellow butterfat clumps and a milky liquid (buttermilk).
5. Drain the Buttermilk: Pour the mixture through a fine-mesh sieve or cheesecloth-lined colander set over a bowl. This will strain out the buttermilk, leaving the butterfat behind. Reserve the buttermilk for other uses like pancakes, waffles, or smoothies – it’s delicious and nutritious!
6. Wash the Butter (Optional but Recommended): This step helps remove any remaining buttermilk from the butter, which will improve its flavor and shelf life. Place the butterfat back into the chilled mixing bowl. Add about ½ cup of ice-cold water. Mix on low speed for a few minutes, until the water becomes cloudy. Drain off the cloudy water. Repeat this washing process with fresh ice-cold water 2-3 more times, or until the water runs clear. This indicates that most of the buttermilk has been washed out.
7. Salt and Shape the Butter: Add salt to the butter (¼ teaspoon or to taste). Mix to distribute the salt evenly. At this point, you can shape the butter as desired. You can press it into a butter dish, roll it into a log using parchment paper, or use butter molds. Store homemade butter in the refrigerator for up to 2 weeks.