• Heat up the milk in low heat for about 2 mins. Do not let it boil.add the packet (7 grams) of active dry yeast and half of the sugar (21 grams). Stir gently and let it sit for about 20 minutes. It will start to get foamy.
• In the bowl of a stand mixer, add the flour, salt and remaining sugar. Add your foamy yeast mix and start your mixer on low until ingredients are well incorporated. Mix for about 5 minutes.
• Start incorporating the butter one tablespoon at a time. Let the dough absorb the butter before adding additional pieces. This process will take between 7-10 minutes.
• Once all butter is incorporated, let the dough rest. Use a glass bowl that is well oiled. Cover with plastic wrap. I let it proof overnight in the friedge but you can let it proof at room temperature for 4 hours until the dough has doubled in size.

Roll your dough on a well-floured surface. Dough should be about 1 inch thick.Cut it into rounds and let it proof a second time (about 20 minutes)

• Place the dough balls in a baking dish. I like to arrange them close together and sprinkle a little bit of seasoning on top. I love to use onion seasoning and bruch them with a little bit of butter.
• Bake rolls at 350 for 20 minutes until top is golden brown.
• Let the rolls cool down and brush them with more butter. Serve and Enjoy