In the bowl of your stand mixer, add flour, sugar, salt, yeast, dry milk, eggs, buttermilk and water. Mix on low until a dough comes together (about 5 minutes).
840 g Bread flour | 50 g Granulated sugar | 36 g Sea salt | 9 g Instant yeast | 2 large Eggs | 200 g Water | 300 g Milk
Let your dough rest for about 5 minutes, switch your mixer back on and add butter a tablespoon at a time, letting the butter be fully mixed into the dough before adding the next.
56 g Unsalted butter
After all the butter has been added, let the dough continue kneading until it is smooth and elastic. (usually ~5-15 minutes) It's a lot of dough so if you have a smaller mixer this may take longer than usual. The dough will be sticky but not unworkable.
Remove your dough from the bowl and shape into a ball. Lightly grease the inside of your bowl and place your dough ball inside. Cover the bowl and let rise in a warm spot until the dough has doubled in size - 1-3 hours.
Line a half sheet baking pan or two 9x13 size pans with parchment and set aside.
Remove your dough and divide. I find 24 rolls to be a good average size dinner roll, however you can divide it smaller for more rolls or bigger for less. Weighing your dough will help create uniformly sized rolls but isn't necessary. Make sure to cover your dough portions as you divide them out.
Take a portion of dough, placing it in your palm and fold the edges in towards the center creating a ball/pouch shape. Flip the dough and your hand over so the seam side is against your workspace. Lightly cup your hand over the dough and move it in a circular motion to create tension and a uniform shape.Place the dough on the prepared baking sheet and repeat with all remaining dough. Cover your pan(s) with a tea towel, greased plastic wrap or another baking sheet and allow to proof for another 30-60 minutes.
While the dough proofs, preheat your oven to 350°F.
When the dough has puffed up and fills the pan much more, place your rolls on the center rack of your oven and bake for about 22 minutes. The rolls are ready when they golden brown.
Remove from the oven and transfer your rolls to a cooling rack to let cool. Let cool for 5-10 minutes before eating. Store rolls in an airtight container for 2-3 days. Enjoy!
