4-5 cups All Purpose Flour (I’ll explain)
1/3 cup sugar
2 tablespoons Active Dry Yeast
1 teaspoon Kosher Salt
1 1/2 cups warm milk
1 egg, room temp (soak in warm water for 30 minutes or more if cold from the fridge)
5 tablespoons butter, softened
2 tablespoons butter, melted
Make: Makes approximately 24 2-ounce rolls
With your stand mixer and with its dough hook attachment, add four cups of the flour to the mixing bowl. On one side of your flour add the dry yeast and sugar. On the other side add the salt. Salt will inhibit yeast growth initially so I always keep the two separated in the mixing bowl.
Warm your milk to 100-110 degrees… so a little warmer than body temperature. Place the milk in your microwave for a few seconds until it is warm to the touch, or slowly warm in a pot on your stove. If the milk is too hot… and you will know “too hot” when you touch it, you will kill the yeast.
Add the room temp egg to the milk and beat with a fork gently.
Start running your mixer with the dough hook attachment and let the hook begin to combine the dry ingredients together. Pour the warm milk and egg into the mixing bowl while the mixer is slowly running, Once the dry and wet start coming together a thick wet dough will begin to form. Knock the sides of the bowl gently so that all of the flour starts working its way to the center and incorporating in the mix. Increase the speed of the mixer to really get that dough working and the needed gluten in the flour to start developing.
One tablespoon at a time, start adding the softened butter to the mix. The butter will mix into the dough on its own. Add the butter and allow it to mix into the dough completely. Now for that fifth cup of flour: Add half of it while the mixer is running (on low…else flour will go everywhere) and wait for it to mix in. Increase the speed and see if the dough starts to pull away from the sides. If not add a little bit more, let it mix in, and see if it starts to pull away from the bowl. The idea is to get the dough just right with just enough flour (Yes bakers, I know weighing the ingredients would be better, but not every home cook is a semi-pro baker like you.)
Once you have enough flour, and I tend to use 4 1/2-4 3/4 cups, and the dough has pulled away from the bowl and is working with the dough hook, increase the speed to really get that nice “knead” worked into your dough Plan at least five minutes on a higher speed to finally work that dough with a good and proper knead.
Remove the dough hook from the dough and bowl. Remove the dough and add a tablespoon or so of oil to the bowl. Rub the oil all around the inside of the bowl, then add the dough back to the bowl. Cover the top of the mixing bowl with plastic film or a damp towel and place the bowl in a warm spot to rise. My oven has a “dough proof setting” and I can just place the bowl in there to rise… a lot of the newer ovens do. If you have one, do that. If not, I’ll let you figure out where a nice warm spot in your kitchen is. Let the dough proof and rise 30 minutes or until doubled in size.
When doubled in size, “Punch down” the dough and remove it to a lightly floured surface. Prepare a 9x13 baking pan or cake pan with cooking spray or oil. For the rolls, I used a small kitchen scale to weigh out 2 ounces of dough. You can eyeball it if you have no scale (which is also why we aren’t weighing ingredients) and form the dough pieces to around the size of a small lemon or lime. Roll the ball out on your work surface until smooth and make sure all your dough balls are approximately the same size for uniformity. You may also roll the dough into the “snake” shape and cut uniform pieces.
Place the dough pieces onto/into your prepared pan, and back to the warm spot that your dough rose before. Let the rolls rise another 30 minutes. Preheat your oven to 375 degrees, and melt some butter!
Once the dough has risen (HaLaloo!) place the rolls into the oven and bake 12-15 minutes or until golden brown. Remove the rolls from the oven and brush the tops and sides with melted butter. Congrats dinner roll baker… I’m sure you can take it from here. Enjoy!