Prepare yeast. In a small bowl, add yeast, warm water (110°-115°F), and sugar. Stir well. Will take roughly 15 minutes for yeast to double in size.

In a standing mixer bowl, add 1 cup each of bread and all-purpose flour, sugar and salt. Whisk until ingredients are well mixed.

Add 5 tbsps of melted butter, yeast mixture, 1 egg, and warm milk. Using your knead hook, turn standing mixer on low and slowly add remaining 2 cups of flour. Once ingredients form into a dough, knead for 5 minutes under speed 2 setting. Dough should have a tacky, not sticky texture. If dough is still sticky, add all-purpose flour in increments of 1 tablespoon at a time until dough is not longer sticky.

First rise. Grease mixing bowl with ½ tablespoon butter. Add dough, cover bowl with plastic wrap and place in a warm place for 1½-2 hours, or until dough has doubled in size.

Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air. Turn dough onto a lightly floured surface and knead for two minutes.

Divide the dough into 15 equal portions. Best if you use a digital scale to measure out portions. Roll dough into a ball. As you roll, lightly pull the sides to the bottom until the tops of the dough ball are smooth. Do this until you’ve rolled 15 balls. Each ball of dough should weigh about 66 grams.

In a 13x9 baking pan, add 4 tbsps of butter to the pan, tilting to coat the bottom and sides. Add the dough to the pan. Each row should have 3 balls of dough.

Second rise. Cover pan with plastic wrap and place in a warm place. Wait 1 hour or until the dough balls have doubled in size. Preheat oven to 375°F. Prepare egg wash. In a small bowl, add one egg and 1 tablespoon water. Mix well. Using a pastry brush, gently brush tops of rolls with egg wash.

Cook rolls for 20 minutes or until golden brown. If dinner rolls are browning too soon, lightly cover the pan with foil.

When ready, remove from oven and brush tops with remaining 4 tbsps butter. Best when eaten warm.