Soft, pillowy dinner rolls brushed with butter, golden and fluffy from the oven.
10 steps, about 43 minutes start to finish.
Scald the milk (heat until just below boiling). Remove from heat and add butter, sugar, and salt. Stir until butter melts. Let cool to lukewarm.
In a small bowl, dissolve yeast in warm water. Let sit 5 minutes until foamy.
Combine the cooled milk mixture with the yeast mixture and beaten egg in a large bowl.
Gradually add flour, mixing until a soft dough forms. Knead for about 8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch down dough and divide into equal pieces (about 12-16 rolls). Shape into balls.
Place rolls in a greased baking pan, close together. Cover and let rise again until puffy, about 30-45 minutes.
Preheat oven to 350°F.
Bake for 15-20 minutes until golden brown on top.
Brush immediately with melted butter. Serve warm.
“Let the scalded milk cool to lukewarm before it meets the yeast, since too-hot milk kills it and the rolls won't rise. Brush the tops with butter the moment they come out for that soft, glossy finish.”
