Instructions

1. In a small bowl, mix the yeast with warm water. The temperature should be between 105-115° F. Don’t let it get too warm or it will kill the yeast. Allow it to sit for about 5 minutes to allow the yeast to activate. When you see bubbles foaming at the top, it is ready to use.
2. In a microwave-safe bowl, melt the butter. Whisk in the milk and sugar.
3. In a large bowl, combine the flour, salt, yeast, and butter mixture and mix with a dough hook on medium-low speed for about six minutes, or until the dough is smooth and springs back when touched.
4. Cover the bowl with a clean kitchen towel and allow it to proof for an hour in a warm space away from drafts. The dough should double in size.
5. After the dough has doubled in size, preheat your oven to 375° F and spray the 9×13 pan with nonstick cooking spray.
6. Use your hand to punch the dough down. Divide the dough into 12 equal portions and form into balls. Space them evenly in the pan to make 3 rows of 5 balls.
7. Cover the pan with the towel and allow it to proof for another 20-30 minutes until they are big and puffy.
8. Whisk the egg in a small bowl, and use a pastry brush to brush the egg onto the top of the rolls. Just use enough of the egg to coat the top of the dough, do not use the whole egg.
9. Bake for about 20 minutes. The rolls will be nicely browned.