This recipe makes 20 rolls.
Notes: If you are having trouble finding a warm and draft-free place for the dough to rise, use this tip: in a microwave, heat up a cup of water to boiling in a microwave-safe cup. Place the covered bowl with dough in the microwave and shut the door. Let rise until it doubles in size. The steam from the boiled water will create the perfect environment for the dough to rise.
For the second rise, you can preheat your oven to 225 degrees and let the rolls rise there. When doubled in size, pull them out, increase the temperature and when it's ready - bake!
If you decide to make the rolls a day ahead and bake them the day you serve your dinner, refrigerate the covered pan overnight. Place it on the counter top while you preheat the oven, to let the dough come to room temperature.
For a crispier tops, brush the rolls with egg wash before baking. Simply whisk together 1 egg with 2 Tbsp of milk, cream or half-and-half and brush the tops.
I used salted butter successfully in this recipe. If you decide to give it a try, simply omit the additional 3/4 tsp of salt.