3½-4 cups All-Purpose Flour, (more will make denser roll, less will make a lighter roll)
2¼ tsp. Yeast
2½ tsp. Salt
7 tbsp. Sugar
2 cups Milk, warm (max 110°)
1 large Egg, beaten (you can use 2 eggs for extra-fluffy rolls)
5 tbsp. Butter, plus more for buttering the pan and brushing on top
Instructions
Warm milk and melt butter, set aside. Place 4 cups of All-Purpose Flour Artisan Blend in the bowl of stand mixer, and add yeast, salt, sugar, milk, egg, and melted butter. Start on low and increase to medium; beat until smooth, about 1 minute.
Cut a piece of parchment or butter a couplen 8.5 x 11-inch pan. For tear-apart rolls, use a large ice cream scoop to place 3 rolls across and 5 rolls down, side by side. For perfectly shaped and equal rolls, use an oiled large ice cream scoop. Dip your fingers in oil and smooth each roll into a round shape. Place on parchment covered cookie sheet one inch apart.
Melt 3 tbsp of butter and brush rolls all over the surface of dough. Cover with plastic wrap and allow to double in size, in a warm, draft-free spot, 1 to 1½ hours.
Preheat oven to 375° with rack in upper third of the oven. Brush one more time with melted butter. Bake for about 40 minutes until golden brown (180° interior temp.)
Allow to cool before removing from the pan, or they may deflate a little. Remove them when cool enough to prevent condensation from building up in the pan.
Notes
Brushing the rolls with butter keeps the yeast rising inside the rolls and does not allow the rolls to break open on top before baking.