°1 1/2 cup full fat milk warm to 110F
°4 tbsp unsalted butter dissolved
°1 tbsp active dry yeast
°1/3 Cup Sugar Sweetheart
°1 teaspoon 1 1/4 salt (we used fine sea salt)
°4 fine all-purpose cups (minus 1 to 3 tablespoons) measured correctly
°1 tbsp melted butter to clean dinner roll tops
°1/2 teaspoon kosher salt to sprinkle the finished rolls
In the mixer bowl, whisk together the warm milk (about 110F) and 1 tbsp sugar. Sprinkle the top with 1 tbsp yeast and leave 1 min. Whisk together and leave for 5 minutes until the yeast looks foamed. Add 4 tablespoons of melted butter, remaining sugar and salt.
Add the flour half a cup at a time until the dough is whisked. Once the dough is too thick, go to the dough hook attachment and mix it at speed 2 (you can also continue to mix manually with a stiff spoon). Add about 4 cups of flour, adding another 1 to 3 tablespoons of flour only if necessary. The dough should look sticky and sticky but should not stick to clean/dry fingertips.
Knead the dough with the dough hook in a stand mixer for 2 minutes or knead manually (10 minutes), then place the dough in an oil bowl. Cover with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
Once the dough rises, turn on a slightly floured surface and cut into 15-24 equal pieces depending on the shape of the baking dish. Roll each piece of dough into a ball and place in a plate 9 × 13 or baking tray.
Cover dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or even swell (do not overstate their resistance). Bake in the 375F for 23-25 minutes or until the peaks are golden.
Immediately brush the dinner rolls with melted butter and set aside to cool until room temperature is cool before serving.