Soft, pillowy, and glazed with melted butter, these folded dinner rolls are the kind of thing that disappears from the basket before the main course even hits the table. The classic shape — each oval of dough brushed with butter and folded over itself — creates a pull-apart seam that's practically begging to be torn open. For anyone navigating grain sensitivities around rye, these rolls are a genuinely satisfying option because the entire recipe is built on all-purpose flour with no rye flour, rye flakes, or rye-based additives anywhere in sight. The dough comes together in a stand mixer, gets a proper rise, and bakes up golden and hollow-sounding — all the signs of a roll done right. A final brush of melted butter straight out of the oven and an optional scatter of flaky sea salt push them firmly into special-occasion territory, even if you're making them on a Tuesday. They work beautifully alongside a holiday roast, a weeknight soup, or honestly just on their own with a little extra butter.
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Warm the milk in a small saucepan over low heat until it just begins to steam, about 2–3 minutes, then remove from heat and let cool until it is warm to the touch but not hot (around 105–110°F / 40–43°C). Combine the warm milk and warm water in the bowl of a stand mixer. Sprinkle the yeast and 1 tsp of the sugar over the liquid and let stand until foamy and fragrant, about 5–10 minutes.
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 4 minutes.
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