Instructions

• Melt the butter and measure out 1/4 cup plus 2 tablespoons, keeping them together for now. Heat 1 1/4 cups milk in a small saucepan until steaming and tiny bubbles form around the edges.
• Pour the hot milk into the bowl of a stand mixer fitted with the dough hook. Add 1/4 cup water, 6 tablespoons granulated sugar (81 grams), and 1/4 cup of the melted butter. Let the mixture cool until warm to the touch (like a warm bath).
• Stir in 2 1/4 teaspoons instant or active dry yeast and let it sit 5 to 7 minutes, until foamy.
• Add 1 large egg, 1 teaspoon salt, and 4 1/4 cups bread flour to the mixer. Start mixing on low speed, then gradually add up to 4 1/2 cups bread flour as needed until the dough pulls away from the sides of the bowl and forms a soft, slightly sticky ball. Do not add more than 4 1/2 cups flour.
• Continue kneading the dough on low speed for 5 to 6 minutes, until it is smooth and elastic.
• Shape the dough into a ball, cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free spot until doubled in size, about 1 hour.
• Punch down the dough and divide it into 12 equal pieces. Gently shape each piece into a roughly square roll and place them on a rimmed baking sheet lined with a silicone mat or parchment paper, arranging them so they will touch as they rise.
• Cover the rolls and let them rise again until very puffy and touching one another, about 45 to 60 minutes.
• While the rolls are finishing their second rise, preheat the oven to 375°F and position a rack in the center.
• When the oven reaches temperature, bake the rolls for 15 to 20 minutes, until golden brown on top and bottom.
• Remove the rolls from the oven and immediately brush the tops with the remaining 2 tablespoons melted butter. Serve warm.