Dinner Rolls

Directions

Place the yeast (1 1/2 Tbsp), Sugar (1/3 Cup), melted butter (4 Tbsp), salt (1 tsp) and warm milk (1 1/2 cups) in a large bowl. Wait 5 minutes to make sure that the yeast starts to bubble. Once you know that your yeast is working, add the flour (4 cups) slowly.

If the dough is shaggy, add a little extra water slowly until it pulls together into a cohesive ball. Continue to knead with the dough hook for 2 minutes. Pull the dough out of the bowl and oil the bowl (or use another bowl). Turn your dough ball over so that it gets equally covered with the oil. Cover the bowl for 1 hour.

After the dough has risen, remove it from the bowl to a lightly floured surface. Knead the dough a few times until it starts to tighten up. Split the dough into 24 pieces. Once split, shape each dough ball into a round shape. Place them on a baking sheet with parchment paper and let them rise for another 30 minutes.

Bake at 350 for 20 minutes or until the tops are golden brown. Immediately brush the tops of the rolls with melted butter and enjoy.

Note:You made need more flour according to the season and humidity. Add enough flour until your dough is not too sticky.

Double Batch (48 Rolls)

• 3 Cups milk warmed to 110F
• 8 Tbsp unsalted butter (melted)
• 3 Tbsp active dry yeast
• 2/3 Cups sugar
• 2 tsp kosher salt
• 8 Cups flour
• 4 Tbsp butter (melted to brush the tops of the rolls)