4tablespoonsunsalted butter, cut into small pieces
¼oz.instant yeast(one packet or about 2 ¼ teaspoons)
3 ½ to 4cupsall-purpose flour
1tablespoonsalted butter, melted (for brushing over top of hot rolls)
For the egg wash:
Warm liquid ingredients: Combine the milk, water, 4 tablespoons butter, and sugar in a microwave-safe bowl. Microwave until temperature of the mixture reaches between 95°-115°F (about 1 minute). No cooler, no warmer. Use an instant read thermometer. Stir until butter is at least mostly melted.
Combine with the yeast: Pour the heated mixture into the bowl of a stand mixer and add salt. Sprinkle the yeast over top.
Stir in flour: Add 3 cups of the flour and mix on medium speed with the dough hook attachment. (I like to use the dough hook with my hand to get the ingredients combined then place dough hook onto the stand mixer to do the rest.) Continue to mix for 3 minutes while adding the remaining flour ¼th cup at a time until dough is no longer sticking to the sides. I rarely use all 4 cups. You want it tacky, not too dry.
Let rise: Cover the bowl with plastic wrap and set aside to rise for 15 minutes.
Prepare oven and dish: While the dough is rising, preheat oven to 400°F. Lightly grease a 9x13-inch pan.
Shape dough balls: Remove risen dough from the bowl and shape into 20 equal sized rolls. Place into the prepared dish. (I like to gently form mine into a rectangle and cut into 20 squares then gently tug and tuck the sides of each square to form a ball.) Make sure you handle the dough gently and do not over work it or you'll end up with tough rolls.
Allow second rise: Place a clean damp towel over the rolls and let rise again for an additional 15 minutes. (You can let rise longer, up to 1 hour.)
Brush with egg wash: In a small bowl, use a fork to beat the egg with the water. Brush the top of rolls with the egg mixture. (You will not use up the mix. Discard what's left.)
Bake the rolls: Bake in the preheated oven for 20 to 25 minutes, until golden. The internal temperature should be at least 190°F.
Brush tops with additional butter: Remove the baked rolls from the oven and brush immediately with melted butter. (I like to use salted butter for this.)
Freeze: Allow to cool and place in single layer in freezer bag. Freeze up to 3 months.