Buttery Dinner Rolls

Heat milk in a small saucepan to 180° over medium heat. Add diced butter and sugar, stirring to dissolve sugar. Let mixture cool to 105–110°. Stir in yeast. Allow mixture to rest in a warm place until it swells and becomes bubbly, about 10 minutes.

Grease inside of a bowl and a muffin tin with 2 Tbsp. softened butter.

Whisk together flour and salt in the bowl of a stand mixer. Add yeast mixture, egg, and egg yolk.

Knead mixture with a dough hook, on medium speed, until dough forms a ball and pulls away from the bowl, 6–8 minutes. Add 1 Tbsp. extra flour at a time, if necessary. Place dough in prepared bowl, cover, and let it rise until it's doubled in size, about 2 hours.

Divide dough into 36 equal portions. Shape portions into balls; place three balls in each well of the prepared muffin tin. Cover dough with plastic wrap. (At this point, shaped dough may be refrigerated overnight.) Let dough rise until doubled in size, about 1½ hours (2½ hours if dough was chilled). While dough is rising, preheat oven to 375° with rack in the lower third.

Bake rolls until light brown, about 10 minutes. Let rolls cool slightly in pan before serving.