Dinner rolls

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter and egg in the bowl of a stand mixer.

2. Attach the dough hook (paddle will work if you don't have a dough hook) and turn the mixer on to the lowest speed. Mix until the flour is incorporated, scraping down the sides of the bowl as necessary.

3. Increase speed to medium and beat for 2 minutes.

4. Add 1/2 cup flour and blend until incorporated. Add another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed. I use a total of 4 1/2 cups (including the 3 cups I used at the beginning, so this step I use 1 1/2 cups).

5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.

6. Transfer the dough to a lightly greased bowl and cover with a tea towel or plastic wrap. Let rise at room temperature for 30 minutes.

7. Remove the towel or plastic wrap and deflate the dough by punching down lightly.

8. Pinch off pieces of the dough and form 24 rolls.

9. Transfer the rolls to a lightly greased quarter baking sheet or a 9" x 13" baking dish. I use two baking sheets with silicone mats. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

10. Preheat oven to 375 degrees. Bake the rolls for 12 minutes or until golden brown and cooked through. If the rolls are getting too brown, tent them with foil.

11. Remove rolls and brush with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.