Dinner Rolls for a Crowd - Every Day with Rachael Ray

Tomorrow morning I will be making these fabulous rolls to go with our Easter Dinner.  

These are some of the easiest rolls I've ever made and they taste AWESOME too.

-I highly RECOMMEND!!!

INGREDIENTS:

• 3 to 3 1/2 cups flour, plus more for dusting
• 1/4 cup sugar
• One 1/4-ounce envelope instant yeast
• 1/2 teaspoon salt
• 10 tablespoons butter, 6 softened and 4 melted
• 2/3 cup warm water (between 110° and 115°)
• 1 large egg, at room temperature
• Coarse salt, for sprinkling

DIRECTIONS:

1. Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt. With the machine on, gradually add the softened butter at low speed until the mixture is the consistency of sand, 1 to 2 minutes. Mix in the warm water in a slow, steady stream for about 1 minute. Increase the speed to medium and beat until smooth, about 2 minutes; scrape down the bowl. Beat in the egg at low speed for about 1 minute.
   
   
2. Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup at a time, on low speed, scraping down the bowl once, until the dough forms a ball, about 2 minutes. Increase the speed to medium and beat for 5 minutes until smooth, elastic and slightly sticky, adding up to 1/2 cup more flour if needed. Cover the bowl and let stand in a warm spot for 10 minutes.
   
   
3. Brush a heavy-duty baking sheet with 1 tablespoon melted butter. On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll into balls. Arrange the dough balls about 1 inch apart on the prepared pan. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
   
   
4. Meanwhile, preheat the oven to 400°. Bake the rolls until golden-brown, 12 to 15 minutes. Brush with the remaining 3 tablespoons melted butter and sprinkle with the coarse salt.