Buttery Dinner Rolls

Instructions

1. 1

   In the bowl of a stand mixer, combine ¾ cup of warm whole milk (110°F or 43°C), ¼ cup of warm water, 2¼ teaspoons of instant yeast, and 3 tablespoons of granulated sugar. Let the mixture stand for 5 minutes until it becomes foamy.

2. 2

   Add 1 large egg and mix briefly to combine. Then, add 3½ cups of all-purpose flour and 1 teaspoon of fine salt; mix with the dough hook on low speed until a shaggy dough forms. Increase the speed to medium and knead the dough for 5 minutes.

3. 3

   Add 5 tablespoons of softened unsalted butter, cut into pieces, one at a time, kneading after each addition until fully incorporated. Continue kneading for an additional 5–7 minutes until the dough is silky, elastic, and slightly tacky but not sticky; it should stretch without tearing.

4. 4

   Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size, about 60–75 minutes. Once risen, punch down the dough and divide it into 12 equal pieces.

5. 5

   Roll each piece into a smooth, tight ball by cupping your hand over it and rolling it on an unfloured surface. Arrange the rolls in a greased 9×13-inch pan, placing them slightly touching each other.

6. 6

   Cover the rolls and let them rise until puffy and crowded together, about 30–45 minutes. Preheat your oven to 375°F (190°C) while the rolls are rising.

7. 7

   Bake the rolls for 18–20 minutes, or until the tops are deep golden brown. Immediately brush them all over with 3 tablespoons of melted unsalted butter, then serve warm.