Everyone loves dinner rolls...

 Dinner rolls are way up there on my list of favorite breads. So I was really excited to learn how to make these. I experimented a few times with different recipes and these turned out to be my favorite. Two words: soft and moist.
This was also the first time I used Kosher salt and it is definitely worth it! It's easy to find and makes the rolls that much better.

I activated my yeast with some warm water (very warm but not hot) and sugar to make sure it was good. This is called 'proofing' the yeast. It dissolved into a paste.

And turned into a foamy, bubbly sort of mixture. Perfect.

Mix sugar, salt, butter, warm milk, and yeast.

Then add the flour, starting with one cup.

Then a half cup at a time. It should come out to around 3 1/2 cups. The dough should pull away from the sides of the bowl.

The dough will be a bit sticky but shouldn't stick to your fingers.

Knead the dough. Place in an oiled bowl, cover, and let rise for 90 min. Since this dough is a bit stick and moist its best to 'fold the dough'. Lay it flat on a lightly floured surface. Fold over the right side, then the left side, then the top. Flatten again and repeat two or three times. Let rise again for another hour.

Once your dough is ready form it into little balls. It's easiest to cut the dough with scissors (wet blades won't stick to the dough) instead of tearing it. After forming the balls, brush with butter and sprinkle with Kosher salt.

Bake for around 10-12 minutes at 400 degrees until they are golden brown.

Yes, please. 

Once again, the Kosher salt makes a difference!

Recipe from: http://www.mykitchenaddiction.com/2011/05/light-and-soft-dinner-rolls/

• 1 cup warm milk
• 1/4 cup granulated sugar
• 2 1/2 teaspoons dry active yeast
• 1 teaspoon Kosher salt
• 1 egg
• 1/4 cup (1/2 stick) unsalted butter, softened
  (or cut it into small chunks and microwave for about 15 seconds)
• 3 – 3 1/2 cups all purpose flour
•  Butter and salt to coat dough