4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops
1 1/2 tsp lemon juice
Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
a medium bowl add water, milk and butter. Stir to partially melt butter (you just want to make sure it's
milk mixture into dry mixture in bowl of electric stand mixer along
with lemon juice. Set mixer with a hook attachment then set mixer on low
speed and gradually increase to medium-low, knead about 3 - 4 minutes
until smooth and elastic while adding additional flour as necessary
(dough should be lightly sticky but manageable).
Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
dough onto a lightly floured surface. Shape into an evenly level
square, about 9 by 9-inches. Cut into 16 equal portions (don't have to
be exact). Shape dough into 15 balls, while using excess dough from the
16th portion to add to smaller rounds as needed, and place shaped dough
portions into prepared baking dish.
hands with water and brush tops of dough with the water (just so they
don't dry while rising in oven). Transfer to oven, close oven and turn
oven off, allow rolls to rise 20 minutes (don't open oven door). Remove
from oven and preheat oven to 375 degrees (this should take about 5
minutes, so just allow rolls to rest on counter while oven preheats).
in preheated oven 14 - 16 minutes until tops are golden brown. Remove
from oven and run the top of a stick of butter along tops of rolls just
to coat. Serve warm. Store in an airtight container.