Rich and Tender American Dinner Rolls

-From The American Test Kitchen cookbook

It's important to keep the pieces of dough cover while rounding them into rolls; otherwise they will quickly dry out and develop a dry skin.

1 1/4 cups whole milk, warm

10 tablespoons unsalted butter, melted and cooled

1 large egg, beaten

4 1/4 cups all-purpose flour, plus extra for counter top

2 tablespoons sugar

1 envelope (2 1/4 teaspoon) instant yeast

1 1/2 teaspoon salt

1. Mix 4 cups of the flour, the sugar, the yeast and salt together in a standing mixer fitted with the dough hook. Wisk the milk, 8 tablespoons of the butter and the egg together in a medium bowl. With the mixer on slow speed, add the milk mixture and mix until dough comes together, about 1 minute.

2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after 5 minutes more flour is needed, add the remaining 1/4 cup flour. ((I don't recommend this- wetter dough is better-I think))).

3. Place dough in lightly oiled bowl and cover tightly with plastic wrap. Let rise in warm place until doubled in size, about 1 hour. ---OR----- you can place the dough in the refrigerator for up to 16 hours. If you do this, let the dough set at room temperature for 30 minutes before going on to step 4.

4. Divide the dough into 24 even pieces and cover with plastic wrap. Working with one piece of dough at a time (keeping the other pieces covered), round them into small balls. Space the balls evenly on a parchment-lined backing sheet and wrap loosely with lightly greased plastic wrap. Let rise in a warm place until the rolls have dearly doubled in size (they will touch slightly) an the dough springs back slowly when indented with a finger, 30-60 minutes.

5. Meanwhile, adjust an oven rack to the middle position and heat oven to 375 degrees. Brush the rolls with the remaining 2 tablespoons of butter and bake until golden, 20- 25 minutes. Let rolls cool on the baking sheets for 10 minutes, then serve warm.

Alternative make ahead method:

After laying the shaped rolls on a baking sheet in step 4, cover the baking sheet tightly with plastic wrap and refrigerate the rolls for up to 16 hours. Before baking let them sit at room temperature until they have nearly doubled in size, 30 to 60 minutes.