Soft Homemade Dinner Rolls

Dinner rolls recipe: Ingredients: 1 cup milk, whole milk is best ½ cup water 1/4 cup granulated sugar 2 ¼ teaspoons active dry yeast or one packet 1 teaspoons salt 1 large egg 4 ½ cups all-purpose flour (of the 4 1/2 cups, set 1/2 cup aside for kneading) 4 tablespoons unsalted butter, at room temperature, cut into cubes Egg wash-1 egg and 1 Tbsp milk Directions: Combine the milk and water and heat until the mixture is 110-115° F. In a large bowl, add the sugar. Pour the milk and water on top and stir. Sprinkle the yeast over the top. Mix gently to combine. Let the mixture sit for 10-15 minutes until the yeast is foamy. Add 4 cups of flour and salt to a bowl. Whisk together and set aside. Set the remaining half cup of flour aside as well. Once yeast is foamy, add the butter and beaten egg and then add the all-purpose flour on top. Mix with rubber spatula, then with your hands until formed into a very sticky ball. Once combined, transfer to a floured surface or cutting board. If using a cutting board, place a wet cloth underneith it so it doesn't slide when kneading. knead for 15 minutes by hand. Make sure to add more flour as needed until only slightly sticky to the touch. Adding only 1 Tbsp. of flour at a time. And making sure to knead each tbsp well. It will be very sticky at the start, so dont be tempted to add too much flour. The more you knead, the less sticky it will become. The dough is supposed to be slightly sticky when it reaches its perfection, but if it is very sticky, you can add a little more flour, 1 tablespoon at a time. Once kneading is done... Grab a golf sized piece and roll it into a ball, slowly stretch the ball out while aiming it at the light. If light shines through before it breaks, the kneading is done. If it snaps before light comes through, knead a little longer. When kneading is done... Roll dough into a ball, tuck in the sides into the bottom to make a smooth ball. Transfer the dough to a large lightly buttered bowl and turn once to coat all sides of the dough ball. Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until doubled in size. Lightly grease a 9x13-inch rectangular baking dish with butter or line it with parchment paper, which is what I choose to do. Once doubled, press down and deflate while bringing the sides into the center, then weigh the dough, and divide that number by 15. Make 15 equal sized pieces. You don't have to use a scale. You can just eyeball it. To shape the rolls, shape each piece into a ball, tuck the edges of the dough underneath itself. Then cup your hands around the ball and use your palm to spin it until it becomes a smooth ball. Place the roll into the baking dish, evenly spaced apart. In rows of 3. Cover the rolls with a dish towel or plastic wrap and let them rise for 45 minutes. Meanwhile, preheat the oven to 375° F. Once risen, lightly Egg wash the buns before adding them to the oven. You do this by beating 1 egg and 1 Tbsp of milk together. Mix well. * You will not use all of this, very little of it, actually. Bake the rolls for 19-23 minutes (mine are perfect at 20 minutes) until the tops are golden brown and the temperature is 190 degrees in the center of the roll. Add butter across the top. And enjoy once cooled enough to eat. * Remove parchment paper and allow to completely cool on a cooling rack before freezing , if you want to freeze them. Also, if not eating them right away, do the same so the bottoms don't get soggy sitting in the pan.