Dinner Rolls

Ingredients

• 1 cup whole milk – warmed to 105–110°F
• 3 tbsp granulated sugar
• 2.25 tsp active dry yeast
• 1 large large egg – beaten
• 4 tbsp unsalted butter – softened
• 3.25 cups all-purpose flour
• 1.25 tsp fine salt
• 1 tsp neutral oil – for greasing bowl and pan
• 2 tbsp unsalted butter – melted (for brushing)

Instructions

1. In a large bowl, whisk the warmed milk and sugar, then sprinkle the active dry yeast over the top. Let stand until foamy, 5–10 minutes.
2. Beat in the egg and the softened butter until mostly smooth.
3. Add the flour and salt. Mix until a shaggy dough forms, then knead (by hand or mixer) until smooth and elastic, 8–10 minutes.
4. Lightly grease a large bowl and a 9×13-inch baking pan with the neutral oil. Form the dough into a ball, place it in the greased bowl, turn to coat, cover, and let rise until doubled in size, 60–90 minutes.
5. Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a tight ball. Arrange the balls in the prepared pan in 3 rows of 4.
6. Cover and let rise until puffy and the rolls are touching, 45–75 minutes. About halfway through, preheat the oven to 375°F (190°C).
7. Bake until deep golden brown and an instant-read thermometer in the center roll reads about 200°F, 15–18 minutes.
8. Immediately brush the hot rolls with the melted butter. Cool in the pan for 10 minutes, then serve warm.