Chef John's Dinner Rolls

Pour the milk into a small sauce pan. Heat the milk to 150 degrees, turn the heat to low, pour half into a measuring cup, and return the pan to the heat. Take the 40 grams of flour and whisk with the milk on the stove until it forms a white roux, then take off the heat.

Cool the milk in the measuring cup to 100-105 degrees, then mix in the yeast. Let sit for 5-10 minutes until fully hydrated. (If using instant yeast, skip this step)

Take the roux and add to the mixing bowl. Mix for a few minutes to cool down, then add softened butter, yeast with milk, and eggs. Mix until incorporated.

Mix the 335g of flour, salt, and sugar together.

Wipe down the sides of the bowl and add the flour mix. Mix until well combined.

Continue adding the 375g of flour a little at a time until the dough looks slightly moist. Turn the mixer up faster at this point to help form gluten and keep the dough from sticking too much to the sides. Periodically stop the mixer and scrape the sides and bottom. You may not need all of the flour; any leftovers can be used during shaping. You'll know it's ready when the dough passes the windowpane test.

Cover another bowl big enough to hold the dough in oil. Remove the dough from the mixing bowl, wash it, and cover the bowl with oil. Remove the dough from the temporary bowl, shape into a ball, and plop it into the oiled mixing bowl.

Spray plastic wrap and cover the dough, then put in the oven to proof for 45 minutes or until it doubles in volume.

Punch the dough down and let sit for another 15-20 minutes until risen. Preheat the oven to 350 degrees.

Roll the dough into a log on floured surface, then cut into 40 gram sections, placing the dough balls onto the baking sheet.

Bake for 12-14 minutes until golden brown. Top the finished rolls with melted butter while still hot.