Classic Dinner Rolls

By LADONMANK

Ingredients

• 1 cup whole milk
• 6 Tbsp. butter (room temp)
• 1 pkg. active dry yeast
• 1/4 cup warm water (105- to ii5°F)
• 2 eggs, lightly beaten
• 3 Tbsp. sugar
• 4 to 4 1/2 cups all-poupose flour (not
• unbleached)
• 1 Tbsp. kosher salt
• Melted butter
• Softened butter

Preparation

Step 1

1. Heat the milk to 120°F to 130CF: add the
butter and set aside to cool to room
temperature. Meanwhile, in a large bowl
dissolve yeast in warm water. Add cooled
milk, eggs, and sugar to dissolved yeast and
stir to blend. With a wooden spoon stir in
2 cups of the flour and the salt; stir until
smooth. Add 2 cups of remaining flour,
1 cup at a time, stirring vigorously for 3 to
5 minutes until the dough is smooth and
elastic and slightly sticky. Only if
needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon of
flour at a time.)
2. Cover the surface of the dough with
lightly oiled plastic wrap. Cover the top of
the bowl with a second piece of plastic
wrap. Let rise until doubled (1 to 2 hours).*
3. Lightiv butrer 24 muffin cups. Gently
press the dough to deflate. With lightly
buttered hands pinch off generous 1-inch
pieces of dough. Fold the dough over,
muling and rucking the edges to form a
ball Pinch the seam together to seal. Dip
in melted butter and arrange three dough balls in
each muffin cup. Let rise until fully
doubled (about 1 hour).
4. Heat oven to 400°F. Bake rolls for 20 to
25 minutes or until well-browned. If needed.
to prevent overbrowning, cover rolls with foil during the last few minutes of baking. Remove from oven. Brush with softened butter.
Remove rolls immediately to cooling rack. Let cool about 5 minutes before serving