Preparation Steps

• In a large bowl or the bowl of a stand mixer, combine 1 cup of the flour, the instant yeast, sugar, and salt. Stir to mix evenly.
• Warm the milk and water to about 105–115°F. Add the warmed liquids, melted butter, and the egg to the dry ingredients and mix until combined.
• Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. You may not need all the flour.
• Knead the dough on a lightly floured surface for 6–8 minutes by hand or 4–5 minutes in a stand mixer with a dough hook, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, about 60–75 minutes.
• Punch the dough down and divide into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9x13-inch baking pan, spaced evenly.
• Cover the pan and let the rolls rise again until puffy and nearly doubled, about 30–40 minutes.
• Preheat the oven to 375°F (190°C). Bake the rolls for 12–15 minutes, until golden brown on top.
• Remove from the oven and brush the tops with additional melted butter if desired. Let cool slightly before serving.