Soft Dinner Rolls

 1 1/2 cup whole milk warmed to 110 degrees

4 Tbsp unsalted butter, melted

1 Tbsp active dry yeast

1/3 cup granulated sugar

1 1/4 tsp salt (fine sea salt)

4 cups all-purpose flour (minus 1 to 3 Tbsp) measured correctly

1 Tbsp butterm melted to brush the tops of dinner rolls

1/2 tsp kosher salt to sprinkle finished rolls

1.  In the bowl of your mixer, whisk together warm milk (about 110 degrees) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute.  Whisk together and let it sit for about 5 minutes until yeast looks foamy.  Add 4 Tbsp melted butter, remaining sugar and salt.

2.  Add flour half a cup at a time until the dough whisking to incorporate.  Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula).  Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed.   The dough should feel sticky and tacky but shouldn't stick to clean/dry finger tips.

3.  Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 minutes), then place dough in a oiled bowl.  Cover it the plastic wrap an let it rise about 2 hours in a warm place or until doubled in size. ( Heat a damp towel in the microwave for 1 minutes and place the dough to proof in the closed microwave)

4.  Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish.  Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.

5.  Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof).  Bake at 375 degrees for about 23-25 minutes or until the tops are golden brown.

6.  Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

Serves 15

Recipe: Natasha's Kitchen