INGREDIENTS:
1 cup warm milk (80-90 degrees)
2 1/4 tsp active dry yeast
2 TBSP Sugar
2 tsp salt
1 large egg
3 TBSP softened butter
3.5 cups all purpose flour
In a small bowl add in your warm milk, sugar, and yeast. Allow to sits for 5 mins. In your mixer add your egg and salt and mix. Add in 2 3/4 cups of your flour and mix. Slowly add the remaining flour until your mixture just comes together and is not too sticky or sticking to the sides of the bowl. Add in your softened butter and allow the bread to knead in your mixer for 5 or so mins until smooth. Spray a large glass bowl with oil. Get your dough mixture out of the mixer and pat into a small tight ball, put into your greased bowl and cover with a tea towel in a warm area to allow to rise for 1-1.5 hours or until it has doubled. Once it has doubled in size, scrape out the dough onto a work surface. Weigh your dough and divide that weight by the number of rolls you would like (I prefer 12 large rolls). Divide your dough into 12 equal portions and roll the dough into balls. I roll the dough right on top counter with one hand until it has formed a tight sphere. Sit the rolls in a greased casserole dish or baking sheet. Cover again and allow to rise in a warm area for 30 mins to an hour until larger in size. Bake at 375 for (12-14 mins on a baking sheet OR 17-20 mins in a casserole dish) or until the tops are beautiful and brown. Brush with melted butter when they’re still hot and enjoy!
