6 1/4 cups all-purpose flour (1.2 kg)
1/2 cup sugar (50g)
2 tsp. salt (10ml)
2 tbsp. dry yeast (15g)
1/2 cup milk (120ml)
1 1/2 cups water (350ml)
1/4 cup butter (60g)
1 egg
butter or olive oil (for greasing bowl and pans)

Combine 2 cups of flour, sugar, salt, and undissolved yeast. Heat milk, water, and butter until liquids are very warm to the touch (120-130°F).

Add to dry ingredients. Beat for 2 minutes at medium speed of electric mixer (or by hand using a wooden spoon).

Add egg and 1 cup (200g) of all purpose flour. Beat at high speed for 2 minutes. Add enough additional flour to make a soft dough. Knead dough on a lightly floured surface for 3 or 4 minutes. Grease a bowl with butter or olive oil. Place dough in greased bowl, turning to coat dough all over to prevent a crust from forming.

Cover the bowl and refrigerate overnight.

Divide dough into 24 equal pieces. Shape into balls, and place each in a greased muffin cup. Cover and let rise in a warm place, free from draft (75-100°F or use the proofing cycle of your oven) until the volume of the dough has doubled. This should take between 60 and 90 minutes, but in a cool environment it may take longer; be sure to let the dough fully rise, no matter how long it takes!

When the dough has almost fully risen, preheat the oven to 400°F (200°C).

Bake at 400°F (200°C) for 12 to 15 minutes or until the rolls are golden on top and their internal temperature reaches from 190-200°F.

Let cool for 1 hour before covering tightly for storage.

Makes 24 rolls.