dinner rolls

Dinner rolls
1 T active-dry yeast
1/2 c warm water
1/2 c milk
1 large egg
2 T oil
2 T sugar
1 tsp salt
3 c all-purpose flour
1 T butter
In a large bowl, stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead the dough for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in size, about an hour. Dust your work space with a little flour and turn the dough out. Divide the dough into 12 pieces. To shape the rolls, tuck the edges underneath to form a plump little package.
**Tip on shaping
As you shape the rolls, you want to stretch the top of the dough ball while simultaneously sealing the bottom. The stretching helps the dough hold up to the expansion that occurs in the oven, while the sealing prevents the roll from opening up while baking and becoming wrinkled and doughy on the bottom. You don’t want to roll the dough into a ball like you would with clay.
Grease a 9×13 pan with nonstick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they fill the pan about 30-40 minutes. When almost done rising, preheat oven to 375 degrees. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. Bake the rolls until golden, 15-18 minutes.