Dinner Rolls (yield: 16 rolls)

3 c (420g) bread flour
2 tbsp (25g) sugar
2 tbsp (18g) milk powder
1.5 tsp (4.5g) instant yeast
1.5 tsp (9g) fine salt
1 c (227g) warm water
1 egg
2 oz (57g) butter, softened
melted butter for glazing

1. Combine all the dry ingredients together in a mixing bowl.
2. Whisk the warm water together with the egg.
3. Add the water/egg mixture and softened butter to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a countertop and knead until smooth (7-10 minutes).
5. Add to a lightly greased bowl, cover, and let rise for 45 minutes or until about 1.5 times its original size.
6. With the dough still in the bowl, bring the edges of the dough to the center and work your way around the bowl completing roughly 12-18 of these folds.
7. Flip the dough over in the bowl so the seam is now on the bottom, cover, and let rise another 45 minutes or until double its original size.
8. Degas the dough and divide into 16 equal pieces (roughly 50g per piece).
9. Shape the dough into rounds and place 8 rounds each into the bottom of two 8 in (20 cm) cake pans.
10. Cove and let rise until doubled in size or when you poke the dough and the indent slowly springs back halfway.
11. Bake in a 350F (177C) oven for 20-25 minutes or until golden.
12. Remove from the oven and immediately brush with melted butter.

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