Enriched dinner rolls

Warm the milk to about 100F, stir in the yeast, set aside.

Mix flour, sugar and salt; add the yeast milk and the beaten egg; mix by hand to a shaggy dough with no dry flour.

Work the softened butter into the dough until fully incorporated.

Turn out, fold into itself and shape tight against the surface into a smooth ball.

Rise until doubled, 60 to 90 minutes depending on kitchen temperature.

Roll out to about one inch and cut rounds; or divide into 85 g pieces and shape tight, seam side down.

Second rise, covered, until roughly doubled again, about 60 to 90 minutes.

Bake at 400F for 10 minutes, until browned on top and lightly browned underneath.

Brush with melted butter straight out of the oven.

Variation: pull at 8 minutes, brush with butter mixed with dried rosemary and garlic powder, bake 4 minutes more.