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Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking.

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Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection). Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter.

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Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam. Add 5 cups (600g) of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass.

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Combine warm water, yeast, sugar and stir-allow to rest for 5-10 minutes until foamy. Then add it to a mixing bowl with remaining sugar, cup sugar, warm milk, butter, egg and salt. Blend mixture until combine. (If using instant yeast you can skip the "proofing" and just add everything to the bowl at once). Add flour.

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Step 1: Make the Dough. In a small microwave-safe bowl combine the milk and ¼ cup water. Heat until lukewarm, 20 to 30 seconds on high heat. (This can also be done in a small saucepan on the stove.) In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3.

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Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F). Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally.

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Instructions. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and beat for 2 minutes.

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Place the rolls on the prepared baking sheet in six rows of four. Cover again and set aside to rise until double in size, about 1 hour. Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned. Remove the rolls from oven and brush with melted butter.

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Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 12 equal pieces. Shape each piece into a ball and place in the prepared pan. Lightly cover the dough with plastic wrap and let the rolls rise for about 1 hour, or until about doubled in size. Preheat the oven to 375°F.

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Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside. Heat the liquids. In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir.

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How to Make Dinner Rolls. In bowl of an electric stand mixer whisk together warm water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy. Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture.

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Roll each piece of dough into a ball and place them onto an oiled 9×13 casserole dish or baking sheet. Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.

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Preheat oven; brush egg on balls: Arrange dough balls in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen). Preheat oven to 375°F, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls.

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In a large bowl, add the water and yeast. Allow it to sit until the yeast starts to foam--about 5 minutes. Add the sugar, salt, egg, and oil and stir to combine. Add6 cups of flour and stir well. You may have to use your hands to finish mixing it. Add the last 1/2-1 cup of flour if the dough is still very wet.