Dinner Rolls

1. 1

   Step 1

   • a.In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and smells like yeast.
2. 2

   Add the melted butter and egg to the yeast mixture and whisk to combine

   • a.Add 3 cups of flour and the salt. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.
3. 3

   Step 3

   • a.Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining 1/2 cup of flour as needed if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.
4. 4

   Step 4

   • a.Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5. 5

   Gently punch down the dough to release the air

   • a.Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (about 60-65g each). Roll each piece into a smooth, tight ball and place them in a greased 9x13 inch baking pan.
6. 6

   Cover the pan loosely with plastic wrap

   • a.Let the rolls rise in a warm place for another 30-45 minutes, until they are puffy and have filled the pan.
7. 7

   Step 7

   • a.Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Uncover the rolls and bake for 15-20 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 190°F (88°C).
8. 8

   Step 8

   • a.As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Let them cool for a few minutes in the pan before serving warm.

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