Amazing Dinner Rolls

 Courtesy of: Cooking Classy

Servings: 24 rolls

Prep30minutes minutes

Cook15minutes minutes

Rising time2hours hours 30minutes minutes

Ready in: 3hours hours 5minutes minutes

Ingredients

• 1/3 cup (78ml) warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp (68g) granulated sugar
• 1 1/3 cups (315ml) whole milk,warmed to 110 - 115 degrees
• 3/4 cup (170g) salted butter,softened, divided
• 1 large egg*, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups (22.5 oz) all-purpose flour* (scoop and level to measure)

Instructions

• In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy.
• Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that's fine). 
• Add in 2 cups flour and mix until well combined. 
• Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 - 5 minutes (dough should be slightly sticky).
• Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
• Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball. 
• Roll each dough ball out on a lightly floured surface into a large circle about 13 - 14 inches across (try to keep dough as much of an even thickness as possible).
• Spread each circle of dough evenly with 2 Tbsp softened butter. 
• Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
• Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). 
• Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
• During the last 15 minutes of rising preheat oven to 375 degrees.
• Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. 
• Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.

Notes

• *To bring egg to room temperature quickly you can let rest in warm water 5 - 10 minutes.
• *I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy.
• The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry.
• Most of you will probably find 4 1/2 cups to work just right as well.