Dinner Roll Recipe

Warm the milk to about 110°F (43°C) and measure precisely.

Whisk in the granulated sugar, then sprinkle the yeast over the surface. Let stand 5-10 minutes until foamy.

In a large bowl, whisk the egg with the melted butter until well combined.

Add the foamy yeast mixture to the egg mixture.

Stir in the flour and salt until a shaggy dough forms. If using a mixer, attach a dough hook.

Knead 8-10 minutes by hand, or 5-7 minutes with a stand mixer on medium speed, until the dough is smooth and elastic.

Lightly oil or grease a large bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap; let rise in a warm place until doubled, about 60-75 minutes.

Punch down the dough to release air. Divide into 12 equal pieces and shape into tight balls.

Arrange the rolls in a greased 9×13-inch baking dish or on a parchment-lined sheet, leaving space between each roll.

Cover and let the rolls rise again until puffy and nearly doubled, about 30-45 minutes.

Preheat oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through.

Remove from oven and immediately brush with the melted butter. Let the rolls cool for 10 minutes before serving.