This recipe was developed exclusively for the Wolf Convection Steam Oven.
In mixer bowl with dough hook, place flour, sugar, dry yeast and salt. Mix ingredients together on low speed for 2 minutes. Pour in milk and butter. Continue to mix for 5 minutes or until dough begins to form and pull away from the bowl. Remove dough hook and cover with damp cloth. Allow to rise at room temperature 1 to 11/2 hours or until doubled in bulk. *(To check if the dough has doubled in bulk, stick 2 fingers into the dough about 1 inch down and quickly remove them. If the finger indents remain, then the dough has doubled in bulk. If the finger indents disappear, then the dough still needs to rise longer.)
On lightly floured surface, divide dough into 12 equal portions. Shape into balls and place in greased 12x8-inch glass dish. Cover with damp cloth and allow to rise about 1 hour or until doubled in bulk. (To check if the dough has doubled in bulk, lightly touch a finger in the corner of the dough and quickly remove it. If the finger indent remains, then the dough has doubled in bulk.) Place oven rack on rack position 2. Place dish on rack. Close oven door. Set oven to Recipes #R11. Push OK. Mix 2 tablespoons milk, 1 teaspoon sugar and 1 tablespoon butter. After oven chimes, brush rolls with mixture. Push OK again. After oven chimes again, remove rolls and cool slightly before serving.
*Dough can be placed in a covered container in the Sub-Zero refrigerator overnight. When ready to use, allow dough to set at room temperature for about 1 hour to warm before forming into rolls.