Late-night stuffed soft dinner rolls

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Step 1

Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl

Step 2

Add the remaining sugar, egg, butter, salt, and 1 cup flour. mix with a wooden spoon, scrape down the sides of the bowl, then add the remaining flour. kneed until the dough comes together

Step 3

knead by hand on a lightly floured surface for a few minutes.

Step 4

Lightly grease a large bowl with oil, Place the dough in the bowl and cover the bowl with a clean kitchen towel. Allow the dough to rise for 1-2 hours or until doubles in size.

Step 5

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet

Step 6

When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan.

Step 7

Cover shaped rolls with a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Step 8

Adjust oven rack to a lower position and preheat oven to 175°C.

Step 9

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. Remove from the oven, brush with optional garlic butter topping, allow rolls to cool

Step 10

Mix all ingredients in a bowl except the prosciutto

Step 11

Cut the buns in half, add filling and prosciutto