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Absolutely amazing rolls. I make them with full milk and with Trumps High Gluten (bread) flour. It add a little more structure to the roll. I make these all the time at a 1/2 recipe strength in my bread machine, but I proof the yeast and milk and sugar and butter first and pour it in last. So, I layer high gluten bread flour at 2.5 cups, 1/2 tsp salt, 1 egg, 3/4 c warm milk/yeast (2.5 tsp)/sugar (1/4 cup)/butter (1/2 stick, or 1/4 cup) mixture. Warm as a hot shower, but not to scalding temps. Use dough setting. Would make a great pizza dough too, with reduced sugar. Watch the bottom, it burns FAST. Pizza stone seems to work best.
