Perfectly Delicious Dinner Roll

Ingredients

• 4 1/2 cups all purpose flour, divided into two equal parts
• 1 cup milk
• 5 1/2 Tablespoons butter, plus more for pan
• 1/4 cup granulated sugar
• 1 1/4 teaspoons of salt
• 1 package (2 1/4 teaspoons) of quick rise yeast (Rapid Rise and Perfect Rise are two types)
• 1 cup warm water (100F)
• About 1/2 cup or more additional flour for kneading
• Egg wash (1 egg mixed with a little water) for brushing on top of rolls
• Makes 32 rolls

Directions

1. Place the milk into a small saucepan and heat over medium heat just until its hot. Do not bring to a boil.
2. Add the butter, sugar and salt. Turn off and let the milk cook until the butter melts.
3. Pour the milk mixture into the mixing bowl, making sure to get all the sugar from the bottom as well. Add a cup of warm water and 2 1/4 cups of flour.
4. Sprinkle on the quick rise yeast.
5. Attach a flat beater, and beat on medium speed for 4 or 5 minutes, until you have a smooth batter with no lumps. Scrape the bowl as necessary.
6. Next add another 2 1/4 cups flour.
7. Switch over to a dough hook and beat for a further 5 minutes on medium low speed.
8. The dough is ready for hand kneading once all the flour is fully incorporated and the dough is smooth and stretchy.
9. Transfer dough to a lightly floured work surface.
10. Knead the dough, constantly pulling the down from the outside edges into the center and pushing down on the center with your palms.
11. Add a little flour as needed to prevent sticking.
12. The dough should be tacky but not sticky.
13. Knead for a minimum of 5 minutes altogether, and then form a ball.
14. Grease a large bowl with butter and place the ball of dough into it. Cover the bowl with a clean tea towel.
15. Let rise in a warm spot, for 45 minutes or until doubled in volume.
16. Coat the bottom and sides of a 10 x 15 inch lasagna pan with softened butter.
17. Spread the dough into a rough rectangle on a lightly floured surface and fold the rectangle in half. Spread out into a rough rectangle and fold in half again. Let the dough rest for 5 minutes and then spread it out into a rectangle the size of the lasagna pan. Put the dough into the lasagna pan and spread it out evenly.
18. Cut the dough into 32 small squares inside the pan.
19. To do this, cut lengthwise in half, then in half again.
20. Keep cutting the sections until you have 32 pieces.
21. Picking up each of the small squares of dough in turn, stretch the top skin across and down, tucking it roughly under to make a small ball of dough.
22. Put each little ball of dough back where it came from.
23. Let the rolls rise for 30 - 40 minutes in a warm spot, until at least doubled in size.
24. Preheat the oven to 350F when the rolls are nearly risen.
25. Just before baking, lightly brush a little of the egg wash on top of the rolls with a pastry brush.
26. Bake for 20 minutes or until they're lightly browned on the top and the internal temperature is 195-200 degrees F.
27. Allow to cool until just warm before serving.