Step 1

In stand mixer bowl, whisk water and nonfat dry milk together; then, whisk in yeast, salt, and 1 tablespoon Domino Golden Sugar.

Step 2

Let yeast bloom for 5 minutes; then, stir in remaining sugar, egg, 6 tablespoons melted butter, and 3 cups flour until the mixture forms a soft dough.

Step 3

Place the bowl on the stand mixer and use the dough hook attachment on low speed to knead the dough for 5-7 minutes, adding flour 1/4 cup at a time and scraping down the sides, until the dough pulls away from the sides of the bowl and is no longer sticky.

Step 4

Transfer dough to a clean, oiled bowl, cover with a clean damp tea towel, and let rise in a warm, draft-free location until doubled in size; about 1 hour.

Step 5

While dough is proofing, cut parchment to line the bottoms of the pans; then, grease the bottom and sides of the pans.

Step 6

After proofing, punch dough down and turn dough out onto floured cutting board. Fold the edges toward the middle, two sides at a time, flip the dough over on the board, an pinch the bottom together with both hands, shaping the dough into a ball.

Step 7

Use a dough cutter or chef knife to cut the dough in half. Use rolling pin or floured hands to roll or pat each half out into an 8-inch square; then, use the dough cutter or knife to cut the dough into 12 pieces. Roll each piece of dough by hand into a ball. Place dough balls 1-inch apart in the baking pans, for a total of 12 per pan. Brush the tops of the rolls with remaining 2 tablespoons melted butter; then loosely cover the rolls with the damp tea towel and proof again 30 minutes.

Step 8

While dough is proofing a second time, preheat over to 375°F.

Step 9

Bake rolls 15 minutes or until golden brown and centers reach 185°F for food safety.