Makes 18 rolls
- 1 cup 2% milk, just above body temperature (105 °F)
- ¼ cup water, just above body temperature (105 °F)
- 2 ¼ tsp (1 pkg) instant dry yeast
- 1 large egg, at room temperature
- 2 Tbsp sugar
- 2 Tbsp unsalted butter, melted, plus extra for brushing
- 3 ¼ cups all-purpose flour
- 1 tsp salt
- Combine all of the ingredients in a large mixing bowl or in a stand mixer fitted with the hook attachment. Combine the dough until it comes together and then if mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes – if using a mixer, knead the dough for 3 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 90 minutes.
- Turn the dough out onto a lightly floured work surface and roll it out into a square 12- inches across. Brush the surface of the dough with melted butter. Cut the dough into 9 squares and then cut each square in half, to create 18 rectangles. Brush a muffin tin with melted butter. Twist each piece of dough around once and press in the muffin tin. Cover the tin loosely with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 350 °F. Unwrap the rolls and bake for 15 to 20 minutes, until they are golden brown. The rolls are best served warm, but can be re-heated for 5 minutes in a 300 °F oven. The rolls are best enjoyed the day they are baked.