Buttery Dinner Rolls (for 5 quart Stand Mixer)Cuisinart Original Recipe
3/4 cup whole milk
1/2 cup unsalted butter (cut in 8 pieces)
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup warm (105-110°F) water
2 1/4 teaspoons active dry yeast
1 large egg
4 1/4 to 4 3/4 cups bread flour (measure out 1/2 cup and reserve)
1 tablespoon whole milk
1 tablespoon unsalted butter
Scald milk (heat until just bubbling around edges – may be done in microwave). Stir in unsalted butter, sugar, and salt. Let cool until just warm (105-115°F).
Place warm water and yeast in Cuisinart mixing bowl with a pinch of the flour. Insert the dough hook and press Fold 2 to 3 times to mix. Let stand until foamy, about 5 minutes. Add the cooled milk mixture, egg and 3 1/4 cups of the flour. Mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour 1 tablespoon at a time until a loose dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
Transfer to a medium-large bowl and cover with plastic wrap (may also be put into a 1-gallon resealable food storage bag). Place in a warm, draft-free place and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375°F. Lightly butter a 10-inch round baking pan. Divide the dough into 16 equal pieces (each about 2 1/4 ounces). Roll into balls and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes.
Combine remaining tablespoon of milk and butter and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Place in oven and bake in preheated 375°F oven until golden brown, about 25 to 30 minutes (internal temperature of rolls will be 205°F when tested with an instant-read thermometer). Remove from pan and let cool on a wire rack for about 10 minutes before serving. For softer rolls, brush each with melted butter just after removing from oven.