STEP ONE: Add 3 cups of flour, yeast, sugar, and salt to the large bowl of a stand mixer. Stir together, then add in your warm milk, softened butter, and egg
ADD FLOUR, YEAST, SUGAR, & SALT IN THE BOWL OF A STAND MIXER. STIR TOGETHER. ADD
WARM MILK, SOFTENED BUTTER, AND EGG.
STEP TWO: Attach the dough hook to your stand mixer and turn the mixer on to the lowest speed. Mix until the flour is incorporated, scraping down the sides of the bowl as necessary.
STEP THREE: Increase the speed to medium and beat for 2 minutes
STEP FOUR: Add ½ cup of flour and blend with the dough hook attachment until it’s fully incorporated. Add another ½ cup of flour and repeat, mixing at medium speed for another 1 to 2 minutes, until a ball of dough is formed. Add up to ½ cup of additional flour until the dough ball is slightly sticky and pulls away from the sides of the bowl
ADD FLOUR AND BLEND UNTIL THE DOUGH BALL IS SLIGHTLY STICKY AND PULLING
AWAY FROM THE SIDES OF THE BOWL.
STEP FIVE: Place dough in a lightly greased bowl, cover the bowl with a towel, and let the dough rise for 30 minutes at room temperature
TRANSFER THE DOUGH TO A LIGHTLY
GREASED BOWL AND COVER WITH A TOWEL.
LET RISE FOR 30 MINUTES
STEP SIX: Remove the towel and deflate the dough by punching it down lightly
STEP SEVEN: Pinch off pieces of the dough to form 20 equally-sized dough balls
STEP EIGHT: Transfer the rolls to a lightly greased 9×13 baking dish sprayed with cooking spray. Cover the baking pan with a towel and let rise for an additional 30 minutes at room temperature.
STEP NINE: Preheat the oven to 375°F. Bake the rolls for 15 to 17 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil
STEP TEN: Remove the baked rolls and brush the hot rolls with the melted butter. Serve immediately or store cooled rolls
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