3Beat on low speed with paddle attachment until just combined and a sticky dough forms, about 1 minute.
4Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl, 8 to 10 minutes.
5If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
6Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
7Cover and let rise in a warm place (75°F to 80°F) until doubled in size, about 1 hour.
8Preheat oven to 400°F.
9Coat 2 (8-inch) square baking dishes with cooking spray.
10Punch down dough and turn out onto a clean work surface.
11Divide dough into 18 even portions (about 3 ounces each).
12Working with 1 dough portion at a time, cup dough with palm and roll against counter into a smooth, tight ball.
13Repeat with remaining dough portions.
14Arrange dough balls evenly between prepared baking dishes; cover and let rise in a warm place (75°F to 80°F) until dough is almost doubled in size, about 30 minutes.
15Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F, 16 to 20 minutes.
16Remove from oven and brush tops with additional butter.
17Let stand about 10 minutes before serving.
Ingredients
2 (1/4-oz.) envelopes active dry yeast
2 cups warm whole milk, divided (about 110°F)
6.5 cups bread flour, plus more as needed
0.5 cup unsalted butter, melted, plus more for brushing
6 Tbsp. granulated sugar
3 large eggs, at room temperature
1 Tbsp. kosher salt
Cooking spray
Equipment
stand mixerpaddle attachmentdough hooklarge bowloven8-inch square baking dishesthermometer