Want to know how you can make these delicious butter rolls?  Well here you go…

Butter Rolls

Start to finish: 3½ hours (30 minutes active)

Makes 12 rolls

Ingredients 

• ¾ cup whole milk
• 71 grams (⅓ cup) white sugar
• 155 grams (11 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature, divided
• 85 grams (6 tablespoons) vegetable shortening, cut into chunks, plus more for the pan
• 650 grams (5 cups) all-purpose flour, plus more if needed and for dusting 1 tablespoon instant yeast
• 1 teaspoon table salt

In a 1-quart liquid measuring cup or medium microwave-safe bowl, combine ¾ cup water, the milk, sugar, 57 grams (4 tablespoons) butter and the shortening. Microwave on high for 2 minutes, stirring once or twice; the butter and shortening should be almost fully melted. Remove from the microwave and stir until the fats are fully melted and the mixture is no hotter than 110°F; set aside.

In a stand mixer with the dough hook, mix the flour, yeast and salt on low until combined, about 1 minute. With the mixer running on low, slowly pour in the milk mixture. Knead on low until the dough is smooth and elastic and clears the sides of the bowl, 7 to 10 minutes; if the dough sticks to the bowl, add more flour, 1 tablespoon at a time, until it clears the sides.

Grease a large bowl with 1 tablespoon of the remaining butter. Shape the dough into a ball and place it in the prepared bowl, turning to coat with the butter. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 2 hours.

Grease the cups of a 12-cup nonstick standard muffin pan with shortening. Cut each of the remaining 6 pieces of butter in half and place a pat in each prepared muffin cup.

When the dough is doubled in bulk, lightly flour the counter. Gently punch down the dough, then turn it out onto the prepared counter. Using a chef’s knife or bench scraper, divide the dough into 12 portions. Using your hands, flatten and shape one dough portion into a rough 2-by-3-inch rectangle, then fold in half crosswise. Place the dough in a prepared muffin cup, the seams facing the sides of the cup; gently tuck in the edges as needed. Shape the remaining dough in the same way. Cover the muffin pan with a kitchen towel and let rise in a warm spot until the rolls have risen above the top of the pan, 30 to 45 minutes. Meanwhile, heat the oven to 400°F with a rack in the lower-middle position.

Bake until the rolls are deep golden brown, about 20 minutes. Let cool in the pan on a wire rack for about 5 minutes, then carefully transfer the rolls directly to the rack. Serve warm.