1-First Step: Warm the milk to exactly 110°F using a thermometer, too hot kills yeast. In a large bowl, dissolve 2 1/4 tsp active dry yeast and 1/4 cup sugar in 1 cup warm milk. Stir gently and let sit 5-10 minutes until foamy. This proves yeast is alive; if not, start over with fresh yeast. Gather remaining ingredients for smooth workflow.

2-Second Step: Add 1/4 cup melted butter, 1 egg, and 1 tsp salt to the yeast mixture. Whisk until combined. Gradually mix in 4 cups bread flour, 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface.

3-Third Step: Knead 8-10 minutes by hand until smooth and elastic, or 5 minutes with a stand mixer dough hook. The dough should pass the windowpane test: stretch a small piece thin without tearing. This develops gluten for fluffy dinner rolls. If sticky, add flour 1 tbsp at a time.

4-Fourth Step: Place dough in a greased bowl, turn to coat, and cover with a damp cloth or plastic wrap. Let rise in a warm spot (75-85°F) for 1 hour until doubled. Ideal spots include near a sunny window or oven with light on. Poke test: dough springs back slowly.

5-Fifth Step: Punch down dough to release air. Divide into 12-16 equal pieces (about 2 oz each for uniform baking). Roll each into a tight ball by cupping hand over and rotating on counter. Grease a 9×13-inch pan and place rolls touching for soft sides.

6-Sixth Step: Cover loosely and let rise 30-45 minutes until puffy and nearly doubled. Preheat oven to 375°F midway. Rolls should jiggle slightly when pan shaken.

7-Final Step: Bake 15-20 minutes until tops are golden; rotate pan halfway for even browning. Check at 15 minutes to avoid overbaking. Brush immediately with 2-3 tbsp melted butter for shine and extra softness. Cool in pan 10 minutes, then on rack. Total time: 2.5 hours. Serve warm with meals like our loaded baked potato chicken casserole for a hearty spread.