Ingredients for 2 dozen
½ cup milk
¾ cups water
2 packets active dry yeast
¼ cup sugar
2 tsp kosher salt
1 egg
4 Tbsp butter
550 grams all-purpose flour (about 4½ cups), more as needed
Directions
Scald milk but do not allow it to boil. Melt butter and set aside to cool slightly.
Add salt and sugar to a stand-mixer bowl. Pour scalded milk into the mixer bowl then stir to dissolve sugar and salt. Cool until lukewarm.
Pour yeast water and stir until dissolved. Proof for about 10 minutes.
Add the softened yeast to milk mixture and mix well.
Add 2 cups of flour to the milk mixture and stir for 1 minute with a wooden spoon or silicone spatula. Add the unbeaten egg and blend thoroughly. Add melted butter to the dough and mix for another minute. Gradually add 2 cups of flour and stir until all the flour is worked into the dough. The remaining flour can be added if the dough is overly wet.
Let dough rest in mixer bowl for 10 to 15 minutes. This will make the dough more elastic and easier to knead.
Attach dough hook to mixer and turn on to speed #2 (for a KitchenAid Stand Mixer). Knead the dough until smooth and satiny (about 10-20 minutes).
Round the dough into a smooth ball and place in a well-greased bowl (preferably butter but canola or avocado oil works well), rolling it around to coat the entire surface of the dough with oil to prevent drying. Cover the top of the bowl with a clean towel and place in a warm location away from drafts. Allow dough to rise until doubled in bulk, about 1½ to 2 hours.
Uncover and punch down the dough. Sprinkle 1 tsp of flour onto a clean surface. Turn the dough onto the floured surface and cut into two equal portions. Round each portion into a smooth ball. Cover dough with a dry towel and allow to rest for 10 minutes.
Divide dough into 24 equal portions, about 44 grams each. Flatten each portion and form into a round ball by drawing edges of dough under and pinching together. Place each dough ball on a wax paper-lined half-sheet pan and transfer to the freezer. Leave undisturbed for several hours or until completely frozen. Transfer frozen rolls to a large zip-topped bag and return to the freezer.
When ready to bake, remove desired number of rolls and place 1 inch apart in a buttered baking pan, cover with a towel, then allow to thaw and rise at room temperature for 4-5 hours.
Preheat oven to 400°. Use an oven thermometer to ensure that your oven is at the correct temperature.
Transfer pan(s) to the oven and bake 17 minutes or until a deep golden brown.
Remove rolls from the oven and brush with melted butter. Serve while hot. If not serving at once, remove rolls from baking pan and place on a cooling rack. Do not cover while still warm or they’ll steam and become soggy.