• Weigh the mixing bowl you will be making the dough in and write down the weight on a piece of paper, or take a picture of the weight etc. (You will subtract the bowl weight at the end to get the total dough weight to divide the dough into equal pieces.)

Step 1:

• Make the Yudane
• Turn the kettle on to boil water.
• Sift 30 grams of bread flour into the main mixing bowl. (It is important to sift this or whisk out any lumps because the water is to scald all of the flour. If there are clumps it will make dumplings. The water won't be able to reach all the flour trapped inside the dumpling clumps and it will make a lumpy dough.)
• Pour in 100 grams of boiling water directly onto the 30 grams of bread flour.
• Using a heat-resistant spatula stir until it makes a smooth paste. (Don't use a whisk here because the yudane will stick inside of a whisk.)
• The yudane now needs to cool. Allow the yudane to sit in the mixing bowl and cool while you gather all the other ingredients.

Step 2

• Once the yudane has cooled (no hotter than 100℉ )
• Add, the other 100 grams of water, and 110 grams of milk both around 80℉ degrees. Also, add 62 grams of sugar, 56.5 grams of butter, 10 grams of yeast, and 6 grams of salt. In a separate bowl crack your eggs (one egg and one yolk) weigh out 64g then add it to the mixing bowl. Next, add the remaining 540 grams of well-sifted bread flour.
• Using the dough hook do a rough stir of the dough until everything comes together in a shaggy dough.

Step 3

• Knead the dough on speed 2 with the stand mixer for 30 minutes. (Or by hand for 30 minutes.) Yes, it does take 30 minutes of kneading. (This is an enriched dough and enriched doughs take 30 minutes to get well-developed gluten and pass the windowpane test.)
• After 30 minutes the dough will be smooth.
• The dough needs to pass the windowpane test. This means it should stretch paper thin with no tearing. If it tears, knead it longer. Start the mixer and check it every two minutes until it passes the window pain test.
• Form the dough into a smooth ball and cover the bowl.

Step 4

• Allow the dough to rest for 90 minutes in a warm place. (My Kitchen-Aid bowl is too tall for my warming draw and I see no need for another dirty bowl so I turn on my oven for a couple of minutes to warm it up to between 70-80 degrees then turn it off and let my dough proof in there.)
• After 90 minutes the dough should have doubled in size.
• Weigh the bowl again this time with the dough inside. Then subtract the weight of the empty bowl from the bowl weight. (The total weight should be around 1079 grams.) Divide the dough weight by the number of rolls you want to make. I usually make 20 rolls that are around 53 grams each with this recipe. Sometimes I want small rolls I divide by 24 or even up to 30. Sometimes I want 12 giant rolls. Often I split the dough and make a 12 roll batch. Then I use the other half of the dough for cinnamon rolls.

Step 5

• First, brush two Pyrex Glass 9 x 13" Baking Dishes with butter. (Or, you can also use a half-sheet pan with lined with parchment, but you still need to brush the parchment with butter.)
• Second, using a bowl scraper, remove the dough from the bowl.
• Next, equally, divide the dough into 20 pieces I recommend weighing them for accuracy.
• Then, form each piece of the dough into a ball. (This recipe doesn't need a floured bench to roll out these dinner rolls if the precise measurements were used.)
• You can roll out the dinner rolls a couple of ways:
• One, you can flatten the piece of dough out and fold in the sides like you would with a larger boule to create tension. Then pinch the bottom together. Next, put the dough ball seem side down and use the claw method for forming round dough balls.
• Two, you can use your thumb and fingers to grab the sides and pull down to create tension. Do this to each side then pinch the bottom together. Then, put the dough ball seem side down and use the claw method for forming round dough balls.
• Place your hand over the dough ball and move your hand in a circle multiple times with your hand cupped like a loose claw around the dough until a smooth ball has been formed.
• Once the smooth dough ball is achieved, place the dough ball into the buttered Pyrex baking dish.
• Once all the dough balls have been shaped into smooth round balls, brush them generously with melted butter. (It is best to butter the rolls before the start of the second proofing for two reasons: to prevent the rolls don't get deflated and stick to prevent the rolls from the plastic cling wrap.)
• Cover, and do a second proof in a warm place for 60 minutes.
• With 15 minutes left to proof, preheat the oven to 375℉.
• Place the proofed rolls in a hot preheated oven. Bake for 20 minutes, (possibly the bake time will be 18-22 minutes). *Bake times are a recommendation and basic guidelines as ALL ovens may vary in temperature or bake a bit differently.  Some ovens may need less time and some ovens may need more time.*
• After 10 minutes switch the pans to the opposite racks.
• The internal temperature of perfectly cooked rolls is 205℉.
• When the rolls are done, you can rub the top of the rolls with salted butter. For special occasions, I also sprinkle with Maldon Sea Salt Flakes.
• Enjoy!
• Store leftover rolls in the refrigerator.