Buttery Dinner Rolls

1Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast (2¼ teaspoons). Stir gently and let stand for 5 to 10 minutes until foamy. This indicates the yeast is active.

2Mix the Dough: Add the cooled melted butter, beaten egg (1 large), and salt to the yeast mixture. Stir to combine. Gradually add 3 1/2 cups of the flour, mixing on low speed (or by hand) until a shaggy dough forms.

3Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes, adding the remaining flour only if the dough is excessively sticky, until the dough is smooth, elastic, and pulls away cleanly from your hands. It should still be soft to the touch.

4First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.

5Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a clean surface and divide it into 12 equal pieces (approximately 65-70g each). Roll each piece into a tight, smooth ball.

6Second Rise: Arrange the rolls in a lightly greased 9x13 inch (23x33 cm) baking dish, leaving a small space between them. Cover the pan loosely with plastic wrap or a towel. Let the rolls rise again for 30 to 45 minutes, or until they look puffy and nearly doubled.

7Bake: Preheat your oven to 190 C (375 F). Bake the rolls for 15 to 18 minutes, rotating the pan halfway through, until the tops are golden brown and the internal temperature reaches 93 C (200 F).

8Finish and Serve: Immediately upon removing the rolls from the oven, brush them generously with the 2 tablespoons of melted butter topping. Serve warm.