Easy Dinner Rolls

What you need:

· 4 cups all purpose flour

· 4 tbsp white sugar

· 2 tsp fine salt (I used pickling salt)

· 2 tbsp instant dry yeast

· 1 ½ cups of whole milk heated to 105 – 110 degrees.

· 1 egg at room temp

· 5 tbsp butter at room temp

How to do it:

· Combine 3 cups AP flour, sugar, salt, and yeast in the bowl of a stand mixer and whisk by hand to combine.

· Add the warmed milk, egg, and butter (cut into 1 tbsp pats) to the mixture. Use a dough hook on the stand mixer and set to low speed to combine. Allow to mix for 1-2 minutes, scraping down the sides as necessary.

· Stop the mixer, and add ½ cup AP flour. Increase the mix speed to medium for around 2 to 3 minutes, or until fully incorporated.

· Stop the mixer and pull the dough off the hook and place back in the bowl. Add another ½ cup AP flour, and mix on medium speed for 2-3 minutes until fully incorporated and dough begins to look smooth.

· Once the dough is cleanly pulling away from the sides of the bowl, pull it out of the bowl onto a clean work surface and shape into a large dough ball.

· Place the dough back into the bowl and cover with a towel. Allow to rise for about 1 hour at room temp, or until doubled in size.

· Punch the dough down, then portion into pieces, about 60 grams each. Shape each piece into a small ball.

· Place the dough balls on an ungreased 9x13 baking sheet with the sides touching. Be sure to cover with a clean towel between shaping dough balls to keep them from drying out.

· Upon completion, you should have one dough ball-space free, providing you a place to grip the pan for delivering and removing from the oven.

· Cover the dough balls and pan with a clean towel and allow to proof for 45 minutes at room temp. Be sure to begin preheating the oven to 375 degrees during the time.

· Bake for 13 – 14 minutes, or until the tops are golden brown.

· Remove from the oven and brush with melted butter. Serve immediately, or store in an airtight container for up to 4 days.