Easy Butter Rolls - Master Cookbook Recipe # 157

Instructions

1. Activate Yeast: Combine the yeast, milk, water, and sugar in a stand mixer with the wire whisk attachment. Mix on low for 5 minutes until the yeast is activated and bubbly.
2. Add Richness: Add the melted butter, salt, and egg yolk; mix on low.
3. Incorporate Flour: Add 2 cups of bread flour and mix until well combined. Switch to the dough hook. Add the remaining flour 1/4 cup at a time, waiting 1-2 minutes between additions.
4. Knead & Rest: Once the dough pulls away from the bowl (it should be sticky but manageable), knead briefly by hand, then let it rest for 10 minutes.
5. Develop Texture: Reattach the dough hook and beat on low for 8 minutes to develop the gluten.
6. Shape: Divide the dough into 16 equal pieces. Roll each into a ball, tucking the folds underneath.
7. Rise: Place the rolls one inch apart in a greased 13x9 ceramic baking dish (Tammy recommends ceramic over aluminum!). Leave the sides of the dish ungreased to help the rolls climb. Cover loosely and let rise until doubled in size.
8. Butter & Bake: Drizzle melted butter over the risen rolls,do not brush it on, or they may deflate! Bake at 400°F for 20 minutes.
9. The Sizzle: Pour more melted butter over the hot rolls immediately after removing them from the oven and enjoy that sizzle!