Soft Dinner Rolls

Steps

1. Warm the milk and 4 tablespoons of the butter in a small saucepan over low heat, or in the microwave, just until the butter melts. Let cool until warm but not hot, about 110°F.
2. Pour into a stand mixer bowl and stir in the sugar. Scatter the yeast on the surface and let stand 5 to 10 minutes, until foamy.
3. Add the egg and salt and stir to mix. Add 4 cups of the flour and mix with the dough hook on low speed until a shaggy dough forms.
4. Knead on medium-low speed 6 to 8 minutes, until smooth, soft and slightly tacky; it should spring back when pressed. If it clings to the bowl, mix in extra flour a tablespoon at a time. (By hand, knead about 10 minutes.)
5. Form the dough into a ball and set it in a buttered bowl. Cover and let rise in a warm spot 1 to 1 1/2 hours, until doubled.
6. Butter a 9x13-inch baking pan. Press the air out of the dough, divide it into 20 equal pieces (about 2 ounces each) and roll each into a smooth ball. Arrange them in 4 rows of 5.
7. Cover loosely and let rise 30 to 45 minutes, until puffy and touching. Meanwhile, heat the oven to 375°F.
8. Bake 20 to 25 minutes, until deep golden brown and the center rolls read 190°F on an instant-read thermometer.
9. Melt the remaining 2 tablespoons butter and brush it over the hot rolls. Cool in the pan 10 minutes and serve warm.

Good to know

• Overnight: after shaping, cover the pan tightly and refrigerate up to 18 hours. Let the rolls sit at room temperature about 1 1/2 hours, until puffy, then bake as directed.
• Bake a day ahead: cool completely, wrap well and keep at room temperature. Warm them, wrapped in foil, at 350°F for about 10 minutes.
• Baked rolls freeze up to 2 months. Thaw in their wrapping, then warm in foil at 350°F for 10 to 15 minutes.
• For honey butter rolls, stir 1 tablespoon honey into the melted butter before brushing.