Aaah... nothing like homemade rolls. This dough is nice to work with and makes a rich and tender roll. It makes 24 so unless you plan on having company I would freeze some after baking.
Rich and Tender Dinner Rolls
Makes: 24 rolls
1-1/4 cups whole milk, warm
10 Tbsp. (1-1/4 sticks) unsalted butter, melted and cooled
1 large egg, lightly beaten
4-1/4 cups all purpose flour, plus extra for the counter
2 Tbsp. sugar or honey
2-1/4 tsp. instant or rapid-rise yeast
1-1/2 tsp. salt
1. Whisk the milk, 8 Tbsp. of the butter, and the egg together in a medium bowl. Mix 4 cups of the flour, the sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With mixer on low speed, add milk mixture and mix until dough comes together, about 1 minute.
2. Increase speed to medium-low and knead until dough is smooth and elastic, about 10 minutes. (If after 5 minutes, more flour is needed, add remaining 1/4 cup flour, 1 Tbsp. at a time, until dough clears the side of the bowl but still sticks to the bottom.)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
4. Divide dough into 2 even pieces. Then divide each piece into 12 even pieces (making 24 pieces total) and cover with plastic wrap so dough does not dry out. Working with one piece of dough at a time, round them into small balls. Space the balls evenly on a parchment-lined baking sheet and wrap loosely with lightly greased plastic wrap (I spray with vegetable spray). Let rise in a warm place until the rolls have doubled in size and the dough springs back slowly when indented with a finger. 30 to 60 minutes.
5. Meanwhile, adjust an oven rack to the middle position and heat the oven to 375 degrees F. Brush the rolls with the remaining 2 Tbsp. melted butter and bake until golden, 20 to 25 minutes. Let rolls cool on baking sheet for 10 minutes.