Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combiner 3 cups of the flour (you’ll add the last cup in later!), sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
2. Make a well in the center of the dry ingredients and add the milk and eggs. Beat on medium high speed for 3 minutes.
3. Change out the paddle for the dough hook and add the softened butter a little bit at a time, mixing well in between each addition to fully incorporate.
4. Add 1 more cup of flour (you now should’ve used 4 cups total) and knead for 10 minutes in the mixer or until the texture of the dough starts to smooth out. The dough will still be sticky, but not super tacky and should pull away from the sides of the mixing bowl. If it seems super sticky you can add up to an extra half cup of flour.
5. Place in a greased bowl, cover with a dish cloth or plastic wrap and set aside to rise in a warm place for 1 hour.
6. Once the dough has risen, turn it out onto a well floured surface and divide into 12 equal pieces.
7. Roll each piece into a smooth ball and place in a greased 9 x 13 pan a few inches apart, 3 across and 4 down.
8. Cover the pan with a dish towel and let rise in a warm place for an hour.
9. While the dough rises, preheat the oven to 350°F and prepare your egg wash. Beat 1 egg with 1 teaspoon of water until homogenous.
10. After the dough has risen, use a pastry brush to generously brush the rolls with the egg wash. Bake the rolls for 20 to 25 minutes or until the spring back when poked and are golden brown and hollow sounding when tapped.
11. Allow to cool before serving!