• Yeast - In a large bowl of the stand mixer with the dough hook attachment. Combine the warm milk (110 F), yeast, and sugar.
  320 g Warm milk, 7 g Instant dry yeast, 30 g Sugar
• Combine -Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.

  Pro-tip - if you do not like kneading by hand I highly recommend using a stand mixer
  500 g All-purpose flour, 7 g Kosher salt
• Knead - Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.

  Pro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
  60 g Unsalted butter, room temperature
• Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
• Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

  Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. Punch down, reshape, and let double in volume again.
• Punch - When the dough is double in volume transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log.

  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Divide - Using a dough scraper divide this log into four portions and then each of those portions into 3 again. This should give you 12 dinner rolls.

  Pro-tip - the odd number 9 is because we are using a square baking pan. you can also divide it into 8 medium or 12 small rolls, using an 8-inch round or quarter sheet pan.

Shape and bake

• Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.

  Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.

  Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
• Proof - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.

  Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
• Egg wash - Brush the rolls with milk, cream, or egg wash.

  Pro-tip- Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden brown color.
  2 tbsp Milk
• Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter

  Pro-tip - this is optional but adds a nice flavor and keeps the top crust soft.
• Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft

  Pro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom