Directions: |
Directions:Combine 3 cups flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer. Attach the dough hook and turn the mixer on the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and beat for 2 minutes. Add 1/2 cup flour and blend with the dough hook unitl incorporated. Add another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away form the edge of the bowl. Transfer the dough to a lightly greased bowl and cover with plastic wrap or a towel. Let rise for 30 minutes at room temperature. Remove the towel or wrap and deflate the dough by punching down lightly. Pinch off pieces of the dough and form 24 rolls. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13-inch baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature. Preheat oven to 375º. Bake rolls for 12-15 minutes or until golden brown and cooked through. If the rolls are getting too brown, tent with foil. Remove from the oven and brush hot rolls with melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days. |