- 1 1/4 cups whole milk
- 3/4 cup plus 1/2 teaspoon sugar
- 1/2 cup (1 stick) plus 2 teaspoons unsalted butter
- 3 tablespoons nonfat dry milk
- 1 teaspoon salt
- 1 (1/4 ounce) packet active dry yeast
- 1/4 cup warm water (110º F on an instant-read thermometer)
- 2 eggs, lightly beaten
- 4 1/2 cups all-purpose flour, plus more as needed
In a small saucepan over medium heat, combine the milk, 3/4 cup of the sugar, 4 tablespoons (1/2 stick) of the butter, the dry milk, and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.
In a large mixing bowl, dissolve the yeast and remaining 1/2 teaspoon of sugar in the warm water. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Add the eggs and stir to combine.
Stirring with a wooden spoon, add the flour to the egg and yeast mixture 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix, but wash them first! Transfer the dough to a lightly floured surface and knead for 2 minutes into a smooth ball adding more flour as needed.
Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn the dough in the bowl to coat. Lightly grease a piece of wax paper or plastic wrap with another teaspoon of the butter and use it to cover the bowl, greased side down. Set aside in a warm place until dough has doubled in size, about 1 1/2 to 2 hours. Punch down the dough and allow it tor rise a second time, about 1 hour.
Melt the remaining 4 tablespoons of butter and transfer to a small bowl to cool.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.
Using a dough cutter or knife, cut the dough into 24 equal pieces. Then cut each piece into three. Using lightly floured hands, roll each piece into a smooth ball.
Using a pastry brush, lightly brush the wells of the muffin pans with melted butter then place three balls of dough side by side into each of the wells. Lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until dough has doubled in size, about 1 hour.
Position rack in center of oven and preheat the oven to 350º F.
Remove the plastic wrap and bake the dinner rolls until golden brown and puffed, about 18 to 20 minutes.
Using oven mitts or pot holders, remove the muffin pan from the oven and let cool on a wire rack for a few minutes before serving.