The Best Homemade Dinner Rolls Ever!

Microwave 2 cups milk in 30-second increments until it reaches 100℉ to 110℉, or warm in a small saucepan on the stove.

In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, 2 tablespoons instant dry yeast, 1/4 cup granulated sugar, 2 teaspoons salt, 6 tablespoons salted butter, 2 large eggs, and 5 1/2 cups of the flour.

Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. (The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel. Add more or less flour until the dough reaches the desired consistency.)

Transfer the dough to a large lightly greased bowl. Cover with a towel or plastic wrap and set aside to rise until double in size, about 90 minutes.

Lightly grease a large 13x18-inch baking sheet or two 9x13 pans. Punch down the dough and divide into 24 equal pieces. Place your hand into a cupping shape parallel to a clean countertop. Place the dough ball between the palm of your hand and the countertop. Roll the dough in a circular motion between your palm and the countertop for approximately 30 to 45 seconds until you have a smooth, round ball.

Place the rolls on the prepared baking sheet. Cover again and set aside to rise until double in size, about 1 hour.

Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.

Just before the rolls are done baking, melt 1 tablespoon salted butter. Remove the rolls from oven and brush with melted butter. Let the rolls rest on the baking sheet for 15 minutes before transferring them to a wire cooling rack.

Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.