Heat milk. Pour into stand mixer bowl. Add yeast, ginger and 1 Tbsp. sugar. Mix and let sit for 5-10 min. until frothy. Put dough hook attachment on mixer and add remaining sugar, salt, 3 eggs and 4 cups sifted bread flour. Start mixing on low speed and speed up to high as flour starts mixing in. Scrape sides of bowl as needed. Keep mixing on high until it takes shape (4-5 min.) Cut up ½ cup of softened butter into chunks and add to dough one at a time. Keep mixing on high 5-10 min. or until dough no longer sticks to sides of mixer bowl. It should have a smooth elastic texture. Be patient with dough. Put dough into a lightly greased large bowl and roll it around so it’s greased all over. Cover bowl with plastic wrap or a towel and let rise about an hour or doubled in size.

Punch down dough and divide into 12 equal pieces. Shape into balls. Place balls into greased 9×13 baking dish or 2 smaller pans. Cover and let rise 30-45 min. Preheat oven to 350ºF (325ºF if using glass baking pans).

Make egg wash by beating 1 egg with 1½ tsp. of water. Brush egg wash on each dinner roll. Bake rolls for about 25 min. Should sound hollow when done. Brush tops with butter when they come out of oven. Dump out of pans after a few min.