Ingredients
2cupsflour,or more if needed
2¼tsprapid rise yeast,1 packet
1½tbspsugar
1tspkosher salt
½cupwhole milk
¼cupwater
2tbspunsalted butter,melted
Preparation
Add the yeast to the stand mixer.
In a saucepan, heat the whole milk, water, and butter until very warm it reaches between 120 and 130 degrees F on a thermometer and add the milk mixture to the stand mixer and let it sit for 5 minutes to proof the yeast to ensure super fluffy rolls.
Add 1½ cups of flour, salt and sugar to the stand mixer with the regular whisk attachment for 2 minutes on medium speed.
Change to the dough hook. Add ½ cup of flour and keep it on medium speed for another 8 to 10 minutes until smooth and elastic.
Roll the dough into 12 balls and place into 8×8-inch baking pan, covering with a dry, clean kitchen towel in a warm place for 30 minutes until the rolls are double in size.
Preheat the oven to 375 degrees F. Brush the rolls with melted butter and bake for 20 minutes.
