Ingredients
- 2½ to 3½ cups all-purpose flour, plus more for dusting
- 3½ tablespoons sugar
- 1½ teaspoons salt
- ½ cup low-fat milk
- 2 tablespoons fast-acting dry yeast
- 1 large egg, whisked
- ¼ cup vegetable oil
- 2 tablespoons salted butter, melted, plus more for the baking dish
How to Make It
- In the bowl of a stand mixer or in a large bowl, whisk together 2 cups of the flour, the sugar, and the salt. In a small microwave-safe bowl, combine the milk and ½ cup water and microwave at full power for 45 seconds, or until it is lukewarm (about 110°F).
- Mix the warmed milk and water into the flour mixture, then sprinkle the yeast over the top. Stir in the egg and vegetable oil until well combined.
- Using the dough hook or your hands, add ¼ cup of the flour to the bowl and knead until the flour is incorporated. Add ¼ cup more flour if the dough still sticks to the sides of the bowl or isn’t holding together. Add up to 1 cup more flour to achieve a dough that pulls away from the sides of the bowl and forms a ball. Knead the dough for 3 to 5 minutes. You want it to be nice and soft and not too sticky. (It’s okay if it’s still a little sticky.)
- Preheat the oven to 400°F. Butter a 9 × 13-inch baking dish.
- Cover the dough with plastic wrap and place it on top of the oven. Allow the dough to rest for 15 to 20 minutes, or until it has risen slightly.
- Turn out the dough onto a well-floured surface. Cut the dough into 4 equal pieces, then cut each piece into 3 equal pieces. Form each piece of dough into a ball and set them in the prepared baking dish. Set the dish on top of the oven for 10 minutes, or until they have puffed up a bit.
- Brush the tops of the dough balls with the melted butter. Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Transfer the rolls to a wire rack and brush the tops with more melted butter. Enjoy!
- Store the leftovers in an airtight container or zip-top bag for up to 3 days.
