Preparation Time: 3 hours
Cooking Time: 15 minutes
Serves: 18 rolls
1 envelope active dry yeast
¼ cup lukewarm water
1 cup lukewarm milk
3 tablespoons melted butter, room temperature
¼ cup sugar
4 cups all-purpose flour, divided
1 large egg, room temperature
1 teaspoon garlic salt
¼ cup melted butter for basting rolls
Instructions
- Lightly grease a large mixing bowl and set aside.
- In the work bowl of a stand mixer, dissolve yeast in water with a whisk.
- Allow yeast to stand for 5 -10 minutes until it starts to foam.
- Attach bowl to mixer. With the paddle attachment. stir on low speed.
- Add milk, butter, and sugar, continuing on low speed until thoroughly mixed.
- Gradually add 1½ cups flour, stirring until thoroughly mixed.
- Add egg and salt, mixing to combine.
- Change the attachment to the dough hook.
- On low to medium speed, gradually add remaining flour.
- Continue to mix until the dough starts to pull away from the sides of the bowl.
- Transfer dough to prepared bowl, using a dough scraper if necessary.
- Cover bowl with plastic wrap and allow dough to double in size (approx. 1-1½ hours).
- Punch dough down, remove from bowl, and place on a floured work surface.
- With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness.
- Using a pizza cutter, divide into 18 pieces.
- Place each piece 2 inches apart on parchment lined baking sheets.
- Cover with a clean kitchen towel and allow to double in size.
- Preheat oven to 350 degrees. When rolls have risen, place on middle rack of oven.
- Bake 15 minutes or until light golden brown.
- Remove from oven and immediately brush with melted butter.
- Serve warm or allow to cool.
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