2 tsp. active dry yeast (or 1 packet) 1/4 cup warm water (about 110-115°F) 1 cup milk 2 Tbsp. butter 1/4 cup sugar 1 tsp. salt 1 egg 4-4 1/2 cups all-purpose flour
Instructions
Dissolve the yeast in warm water. Let it stand for 5–10 minutes, until foamy and bubbly.
In a small saucepan or microwave, heat the milk and butter just until the butter begins to melt (about 115°F). (If you put your finger in and it’s really warm but not hot, that’s just right. If it’s too hot, let it cool.)
In a large bowl, combine the sugar, salt, 1 cup of flour, yeast mixture, and warm milk mixture. Beat until well combined.
Add 1 additional cup of flour and the egg. Beat on high speed for 2 minutes.
Add 2 cups of flour and stir into the dough.
Sprinkle enough flour on the dough to knead the dough a few times (in the bowl is fine) until it is soft and no longer sticky.
Sprinkle enough flour on the dough to knead the dough a few times. Knead until the dough is still soft but not sticky. I just do this in the bowl. Knead until the dough is still soft but not sticky.
Place the dough into a greased a bowl* and let it rise** until doubled in size, about 45 minutes to 1 hour.
Punch down the dough and turn it out onto a floured surface. Divide in half, roll each portion into a log, and cut into equal pieces. Shape into rolls and place on greased baking sheets or pans.
Cover and let the rolls rise again until doubled in size.
Preheat oven to 350°F. Bake rolls for 10–15 minutes, or until lightly golden.
As soon as you take them out of the oven, spread butter all over the tops.
*I do not dirty another bowl to raise my dough. To avoid dirtying another bowl, simply spray the top of the dough with cooking spray, flip it over, spray the other side, and let it rise right in the mixing bowl.
**To make the perfect temperature for raising dough, turn your oven on to 350°F for about 2 minutes, then turn it off and switch on the oven light. Place the dough inside and let it rise in the warm oven.
