Soft Dinner Rolls

• •2-2 ½ cups All-purpose flour
• •1 tablespoon Rapid-rise/instant yeast
• •2 tablespoons Granulated sugar
• •½ teaspoon Salt
• •¾ cup Warm milk
• •2 ½ tablespoons Butter
• •½ egg Egg
• •2 Tablespoons Milk (for wash)
• •1 tablespoon Melted butter
• • Additional flour

Instructions

1. 1

   In a large mixing bowl, combine 1.5 cups of the all-purpose flour, rapid-rise/instant yeast, granulated sugar, salt, warm milk, softened butter, and half of an egg.

2. 2

   Stir the ingredients using a wooden spoon or spatula until they are well combined and form a shaggy dough.

3. 3

   Turn the dough out onto a lightly floured surface. Gradually knead in the remaining all-purpose flour, about ½ cup at a time, for 8–10 minutes until the dough becomes smooth, soft, and slightly sticky, yet pulls away from the surface. Alternatively, if using a stand mixer with a dough hook, mix on low speed until combined, then beat on medium speed for 2 minutes. Add the remaining flour ½ cup at a time, mixing for about 2 more minutes, until a soft dough forms. Only add additional flour as necessary; the dough should remain soft and slightly sticky, not dense or dry.

4. 4

   Transfer the dough to a lightly greased bowl, then cover it with a towel or plastic wrap. Allow the dough to rise at room temperature for 30 minutes.

5. 5

   Remove the covering and gently deflate the dough by punching it down.

6. 6

   Pinch off pieces of the dough and form them into 24 rolls. For consistent sizing, you can weigh each roll; the recipe suggests aiming for about 2 ounces per roll, though this can vary based on flour content.

7. 7

   Transfer the formed rolls to a lightly greased quarter baking sheet or a 9 × 13-inch baking dish. Cover them again with a towel or plastic wrap and let them rise for another 30 minutes at room temperature.

8. 8

   Brush the tops of the rolls with the egg wash (made from the remaining egg and 2 tablespoons of milk).

9. 9

   Preheat your oven to 375°F. Bake the rolls for 12–15 minutes, or until they are golden brown and thoroughly cooked. If the rolls start to brown too quickly, you can loosely tent them with foil.

10. 10

    Once removed from the oven, immediately brush the tops of the hot rolls with the melted butter. Serve them warm, or allow them to cool and store in a plastic bag for up to 3 days.