Pillowy, golden, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, egg, unsalted butter, and a handful of pantry staples, so there's no need to scrutinize labels for hidden soy derivatives that sneak into so many store-bought breads and rolls. The technique of adding softened butter gradually while the dough hook runs is what gives these rolls their impossibly tender, slightly rich crumb — it's a small extra step that makes a big difference. After two rises, the rolls bake up touching each other in the pan, which keeps the sides soft and pull-apart perfect. A final brush of melted butter and an optional scatter of flaky sea salt takes them from great to genuinely hard to stop eating. Whether you're serving them alongside a holiday roast or a weeknight soup, these are the rolls that make people ask for the recipe.
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Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Add the flour all at once. Fit the stand mixer with the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains, about 2 minutes.
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