Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. (If using instant yeast, skip this step and add water and yeast to the mixing bowl with everything in step 2).
Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Mix until combined.
Knead: While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for! The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Roll out: Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Shape Rolls: Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles. Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet. Repeat with the second portion of dough.
Second Rise: Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Bake: Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
Video
Notes
Make Ahead Instructions: Make the dough up to 1 day ahead of time. Put the roll dough in the refrigerator during one of two phases:
After mixing: place kneaded dough in a very large, clean greased mixing bowl with an airtight lid and refrigerate for the first rise. The dough will rise slowly in the fridge, overnight, or over several hours.
After you've formed them into rolls, for the second rise. Allow them to come to room temperature before baking.
Storing Instructions: Store dinner rolls at room temperature in an airtight container or ziplock bag. They will stay fresh for 1-2 days, although I think they taste most fresh stored in the freezer.Freeze Roll Dough: You can freeze the dough after kneading it in the mixing bowl. Allow it to come to room temperature before roll it out and shaping them into rolls. Proceed with recipe as instructed. Shaped roll dough can also be frozen. Place the shaped rolls in the freezer on a sheet pan for 30 minutes to "flash" freeze them. Then transfer them to a freezer safe bag or container and freeze for up to 3 months. When ready to bake, place them on a baking tray and allow them to thaw and rise overnight in the fridge, or at room temperature on the counter. Once they are thaw and have risen on the sheet pan, bake as directed.Freeze Baked Rolls: Bake rolls as instructed and allow them to cool completely. Place in a freezer-safe container and store for up to three months. When ready to eat, allow them to come to room temperature or pop one in the microwave for a few seconds, and serve warm.Homemade rolls freeze really well and are great to have on hand. My kids love them at lunchtime as a sandwich or with some tunafish and pickles. My husband loves them as a side with dinner.