Optional: Maldon sea salt for tops; Butter and jam for serving
Instructions
In a small bowl, add the yeast and 1/2 Tablespoon sugar. Pour the warm water (not too hot) over the yeast mixture and let it sit about 10 minutes, or until nice and foamy.
In the bowl of a stand mixer fitted with a bread hook (or dough hook), stir together butter, the remaining 2 Tablespoons sugar, milk, and salt. When your yeast mixture is ready, mix until combined.
Add 1 1/2 cups of flour. Add in 1/2 cup flour at a time and continue to mix on medium speed, until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough but it's still soft.
Spread shortening or butter across the dough ball and sides of the bowl and cover the bowl with a warm towel. Set by the window and let rise about 1 hour, or until it doubles in size.
When the dough has risen higher than the bowl, punch it down and place on a lightly floured surface. Knead the dough 2 to 3 minutes.
Cut into 4 pieces. Roll each section into 3 rolls (they should be about 60 grams each). Place into a buttered 9x13-inch pan.
Let the rolls rise again and once they have doubled, place them in the oven at 350°F for 15 minutes, or until golden brown and the center is cooked through. Remove from the oven and brush the tops with butter.
Sprinkle sea salt on top, if desired. Enjoy!
Notes
Freezing instructions: You can freeze the baked dinner rolls by placing in a zip-top bag or freezer container. You can also place the shaped dough balls on a baking sheet and freeze. Then transfer to a zip-top bag or freezer container. When ready to bake, place on a buttered 9x13-inch baking dish and allow to rise for about 4 hours. Bake as directed. Storage:Keep any leftovers in an airtight container on the counter up to 5 days. Recipe credit: Adapted from my favorite homemade bread recipe.