Step 1: Load Wet and Dry Ingredients (Dough Cycle): Add the warm water and 1 tbsp softened butter first, then the flour. Make a well for the yeast and add it, with salt and sugar in the corners. Select the "Dough" cycle (knead and proof only, about 45 minutes) and press start.
Step 2: Machine Kneads and Proofs About 45 Minutes: The machine kneads the ingredients into a smooth dough ball and proofs it to about double in size. Don't open the lid mid-cycle. When proofing finishes, the machine beeps and the dough should be puffy and spring back lightly when pressed.
Step 3: Divide, Shape, and Pan: Turn the dough out, pat it down to release air, divide into 9–12 small pieces, and roll each into a ball. Place them in a greased 8-inch pan with space between. Cover with a damp cloth and let them rest for a second proof of 15 minutes.
Step 4: Bake in the Oven at 190°C for 15 Minutes: Preheat the oven to 190°C (375°F). Bake the rolls for 12–15 minutes until golden on top. Small rolls bake fast, so watch the last 3 minutes so they don't over-color.
Step 5: Brush with Butter Out of the Oven: The moment they come out, brush the tops with a layer of melted butter — this gives the rolls a glossy surface, a burst of aroma, and extra softness. Let them cool just 5 minutes, then serve; they pull apart best while still warm.
