Step 1

Whisk together flour, salt, sugar, and yeast in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk 1 egg in separate bowl.

Step 2

Set your mixer on low, then add in light butter. Mix for about a minute, or until butter is distributed through flour mixture.

Step 3

Turn the speed up to medium and slowly add in your wet ingredients, including the whisked egg. "Knead" the dough with your mixer for about 5 minutes, or until dough is slightly elastic. (See blog notes for using a food processor instead.)

Step 4

Use a spatula to form the dough into a ball. Cover and let rise in a warm place until more than doubled in size, about 45 minutes-1 hour.

Step 5

Dust a cutting board with 1 tbsp flour. Use the extra tbsp to flour your hands. Scrape the dough onto your cutting board and knead just until the dough is not as sticky.

Step 6

Grease a 13x9 baking pan. Cut dough into 24 portions, roll each into a small disk, and place in your baking pan. You should have 6 rows of dough balls, 4 of each across (see picture above).

Step 7

Cover and let rise again. The rolls should rise until they are fully touching each other.

Step 8

Preheat oven to 350F Whisk remaining egg with 1 tbsp water. Lightly brush tops of rolls with egg wash. Bake for 20-25 minutes, broiling in the last 30 seconds if the tops aren't brown enough.