These rolls are spectacular both in flavor and texture. You can also freeze them. This will be your goto recipe for an exceptional addition to your meal. Note: Prep time includes the 2 hours in rising time.
In a bowl of your standing mixer fitted with dough hook, add milk, sugar, and yeast. Let sit for about 5 minutes.
Add about half of the flour, the oil, eggs, and lemon juice into the bowl with the yeast mixture. Start the mixer and mix for about 1 - 2 minutes on medium-high speed or until it's smooth like a batter. Alternatively, mix using a spoon or dough whisk.
Add the salt and remaining flour into the bowl and knead for 10 minutes on low speed or as recommended speed for kneading dough on mixer. For my KitchenAid pro 6qt, it's number 2. The dough should be slightly sticky but come away clean from the bowl. If kneading by hand try not to add any more flour as it will make the dough tough. Use a dough scraper to help you along.
Grease a bowl or container with a drizzle of oil.
Transfer the dough into the greased bowl or container and cover with plastic wrap or the container lid. Let rise for 1 hour or until doubled in size.
Remove dough and flatten creating a rectangle.
Divide that dough into 16 or 24 pieces depending on what size you would like the rolls to be and which pans you'll use. If dividing into 16 pieces, you can use two 9" round baking pans and place 8 rolls in each. If you divide into 24, use a baking sheet lined with parchment paper to prevent sticking.
Shape rolls by rolling each piece palm side down counterclockwise on your counter until a tight ball forms. Pinch the bottom closed and place it in the pan. Or, you can read post for the various shapes.
Cover rolls with plastic and let rise for 1 hour.
Preheat oven to 375℉.
Remove plastic wrap. Brush the tops with an egg wash, if desired.
Bake rolls for 15 - 20 minutes until golden brown. Time depends on your chosen pan. Remove from pan and place on a rack to cool. If you chose not to use an egg wash prior to baking you can brush the tops with some melted butter to create flavor and shine or simply leave as is.
Notes
NOTE 1: Any milk works here.NOTE 2: If you want a lesser sweet roll, use ¼ cup.NOTE 3: If your eggs aren’t room temperature, place them in a bowl with warm water for a few minutes.NOTE 4: This is optional. If you want a softer squishy roll, skip the egg wash.These rolls freeze well. After baking, place in a zip top freezer bag, remove all the air, and freeze. To thaw, place in a 350 degree and bake until heated through - about 10 minutes.