**a stand mixer with a dough hook is best, but if you want to knead by hand then do you!!
Ingredients:
- 1 packet active dry yeast
- 1/2 cup warm water (not HOT)
- 1 cup milk (I use whole milk)
- 6 TBSP butter, melted
- 2 TBSP sugar
- 4 cups AP flour
- 1/2 tsp salt
-1 egg, for brushing
- melted butter, for brushing
In a small bowl add warm water, then sprinkle in packet of yeast and 1 tsp of your sugar. Set aside for 10 minutes and allow it to activate.
In a separate bowl whisk together the milk, remaining sugar and melted butter. Once yeast has activated, add that mixture to the milk mixture and whisk to combine.
In your stand mixer, fitted with the hook attachment, add 3 1/2 cups of your flour and salt, then add the liquids. Mix together on medium speed until all the flour and liquid has combined. You do not want sticky dough, so stop your mixer and check to see if you need to add additional flour, but do not add more than 1/2 cup. Knead on medium-low speed for 8-10 minutes until a nice soft dough is formed.
Cover the bowl with a warm, damp kitchen towel and let it rise for 1-1.5 hours.
Punch down dough, then cut into 12 equal sections. Roll them in your hands until a ball has formed, about a size slightly larger than a golf ball but not as big as a tennis ball; that's my scientific description. :) Your finished rolls will be about the size of a tennis ball.
Lightly butter the bottom of 9x13 pan and place rolls to where they almost touch, but leave a little room so they can rise. Cover with a warm, damp kitchen towel and let them rise about another 30 minutes.
Preheat oven to 375F. Beat the egg with a fork and LIGHTLY brush the tops of your rolls prior to baking. Don't overly brush them or you'll have scrambled egg rolls. Bake for 20-25 minutes, until they are golden brown.
Brush with melted butter right as you take them out. I usually let them sit another minute and then brush them again with butter. Serve immediately.
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