1/8 cup warm water
1 packet (1/4 ounce) active dry yeast
3/4 cups warm whole milk
1/4 cup unsalted butter, melted, plus more for bowl and pans
1/8 cup sugar
1 1/8 teaspoons salt
2 large eggs
3 cups all-purpose flour, plus more for work surface
1. Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
In a large bowl, whisk together milk, butter, sugar, salt, and 1 egg. Whisk in yeast mixture.
2. Using a wooden spoon, stir in 3 cups flour, 1 cup at a time, until you have a soft, shaggy
dough (if necessary, add up to 1/4 cup more flour). Turn dough out onto a floured work surface;
knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in
bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
3. Butter a 13-by-9-inch baking pan. Roll dough into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pan. Cover pan loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours.
4. Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes. Let rolls cool 15 minutes before serving.
Source: Martha Stewart