Directions: |
Directions:Bloom the yeast: Measure 1/2 c water (comfy bathwater temperature - 110-120º). Sprinkle the yeast into the bowl *then* add water and whisk in sugar. Let sit for 1 minute (bubble and froth slightly), gently stir in 1 c flour. Set aside near the stove.
Make dough: Mix melted butter and milk in a mixer with a hook on low. Add eggs and mix until blended. Scrape in yeast mixture and mix until incorporated. Add 6.5 c flour and 1 tbsp salt. Mix until dough forms a ball, 2-3 minutes, and add another 1/2 c flour if the dough is wet/sticky. (The dough should gather around the hook and pull away from the sides).
Let it rise: Brush the sides of a bowl with soft butter. Transfer the dough to the bowl, cover with a towel and let it rise in a warm place for 2-2.5 hours (should double in size).
Shape the dough: Preheat the oven to 375º, line baking sheet with parchment. Dust a surface with flour and flour hands. Gently press the dough into 16x8", ~1/2-3/4" thick (do not use a rolling pin).
Cut the dough: With the short side facing front, cut the dough in 1/2 lengthwise with floured knife. Cut into 12 strips crosswise.
Shape the buns: One at a time, fold unevenly in half so the top slightly overlaps the bottom, tucking the overhang underneath. Place rolls seamside-down on the baking sheet in 3 tightly packed rows. [Can also put on plastic wrap and freeze for up to 3 weeks]. Leave about 1" between the rows.
Bake: Bake until bursting at the seams and golden brown (18-20 minutes). If frozen, bake 25 minutes at 325º, 10 minutes at 375º. Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately. |
This recipe for Dinner Rolls is from