Homemade Dinner Rolls

Method

1. Warm the milk to about 110 degrees F (warm to the touch but not hot), pour it into a large bowl, stir in 1 tablespoon of the sugar, then sprinkle the yeast over the top and let sit for 8 to 10 minutes until foamy; if no foam forms, the yeast is inactive and you should start over with a fresh packet.
2. Whisk in the remaining sugar, whole egg, egg yolk, and 6 tablespoons melted butter until smooth.
3. Add the flour and salt, and mix with a dough hook on low speed, or a wooden spoon then your hands, until a rough dough comes together.
4. Knead for 10 minutes with a stand mixer on medium-low, or 12 to 14 minutes by hand on a lightly floured counter, until the dough is smooth, elastic, and springs back slowly when poked with a finger.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes, until doubled in size.
6. Grease a 9x13-inch baking pan. Punch down the dough and divide it into 15 equal pieces, about 2 ounces each.
7. Shape each piece into a tight smooth ball by rolling it under a cupped palm on the counter, then arrange the balls in the pan in 3 rows of 5, leaving a little space between them since they will expand and touch as they rise and bake.
8. Cover loosely with a towel and let rise again for 45 to 60 minutes, until the rolls are puffy, touching each other, and nearly doubled.
9. Preheat the oven to 350 degrees F during the last 15 minutes of the second rise.
10. Brush the tops gently with the egg white wash if using, and sprinkle with flaky salt if desired.
11. Bake for 18 to 22 minutes, until the tops are golden brown and the rolls sound hollow when tapped; if the tops brown too fast, loosely tent with foil for the last 5 minutes.
12. Immediately brush the hot rolls with the remaining 2 tablespoons melted butter for shine and softness.
13. Let cool in the pan for 10 minutes before pulling apart and serving warm.