Ingredients for 18
1 cup whole milk
¾ cup water
½ cup butter
¼ cup sugar
2 tsp salt
1 (0.25 oz) package instant yeast
5 to 6 cups bread flour, divided
1 large egg, beaten
3 Tbsp melted butter
coarse salt (optional)
Directions
In a small sauce pan, cook milk, ¾ cup water, butter, sugar, and salt on medium heat until butter is melted and mixture registers 120° to 130° on an instant-read thermometer.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together yeast and flour. Add milk mixture and egg, and beat on low speed until a dough forms. Switch to the dough hook attachment, and beat on medium speed for five minutes until dough is smooth and elastic.
Turn out dough onto a lightly floured surface, and knead 4 to 6 times. Divide dough into 18 equal portions, and shape each portion into a ball with your hands. Please dough balls on a large parchment paper-lined baking sheet; cover and let rise in a warm, draft-free place (75°), until doubled in size, 1 to 2 hours.
Preheat oven to 350°.
Bake until rolls are golden brown, 20 to 25 minutes. Brush with melted butter, and sprinkle with salt, if desired. Serve warm.