INGREDIENTS
1½ cups warm milk
1/3 cup sugar
1½ Tbsp. rapid-rise yeast
¼ tsp. kosher salt
4 cups flour, plus more as needed, divided
2 Tbsp. melted butter, plus more for serving
1 room-temperature egg
PREPARATION
• In a stand mixer fitted with a dough hook, add the milk, sugar, yeast and salt, and stir until the yeast dissolves.
• Add 3 cups flour, the melted butter and the egg, and mix on low until combined. Add the remaining 1 cup flour and mix until the dough pulls away from the sides and becomes cohesive. The dough should be slightly sticky and soft; add more flour as needed.
• Place the dough in lightly greased bowl and cover with a kitchen towel or plastic wrap and let rise in a dark, dry spot until doubled in size, 30 minutes to 1 hour.
• Lightly punch down the dough and pinch into about 20 2-ounce balls.
• On a quarter sheet pan, place the balls side by side, making sure they just barely touch. Cover with a clean kitchen towel or plastic wrap and let rise again in a dark, dry spot until doubled in size, 30 minutes to 1 hour.
• Preheat the oven to 375 degrees.
• Bake the dinner rolls until golden brown and cooked through, 12 to 15 minutes.
• Remove from the oven and immediately brush the tops with hot, melted butter.
• To serve, preheat the broiler. Slice a roll in half and butter each side. Toast until browned.
This article appears in March 2019.
