Instructions

• In a Stand Mixer, with dough hook attachment, put yeast, water and molasses.  Wait about 5 minutes.  If the yeast is good you will see a foamy brown creation.
• If you don’t see a foamy brown creation then the yeast is expired and you need to start over with unexpired yeast.
• Add milk, butter, sugar, egg and salt to the yeast mix.  Mix on low speed until combined.
• Add 2 cups of flour.  Mix until all flour is wet, scraping down side before adding more flour.  Add the remainder flour, 1/2 cup at a time.
• Let the mixer knead dough until smooth and elastic.  About 8-10 minutes.
• In same bowl, lightly coat dough with oil.  Cover bowl with plastic wrap and place in a warm draft free area.  (oven with light on)
• First Rise: 90 mins.  The dough will double in size.  Remove dough from bowl and began shaping.
• You can make as many rolls as you like.  I like about 10-16 larger rolls, so I can stuff them with food and have little slider sandwiches.
• Once you are done shaping, place rolls on a parchment paper lined backing dish.
• Second Rise: Cover the rolls and let them rest about 20 minutes.
• Pre heat oven to 350F.
• Before baking you can put butter, oil or egg wash over the tops of the dinner rolls.  Caution butter browns a lot.  I cover the rolls with foil for the first half of baking to slow down the browning.  Then remove the covering the last few minutes.
• Bake for about 20-25 minutes.