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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1/4 cup warm water (115 degrees Fahrenheit)
- 2 (1/4 ounce) packets active dry yeast
- 1 1/2 cups warm milk (115 degrees Fahrenheit)
- 1/2 cup butter, plus more for bowl and pans (unsalted & melted)
- 1/4 cup sugar
- 2 1/4 teaspoons salt
- 3 large eggs, divided
- 6 - 6 1/2 cups all-purpose flour, plus more for work surface (spooned and leveled)
Method
- Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
- In a large bowl, whisk together warm milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
- Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
- Butter the inside of a large bowl; place dough in bowl, turning to coat.
- Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-1/4 hours.
- Butter two 13-by-9-inch baking pans.
- Divide dough in half.
- Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces.
- Press each piece into a disk, then shape into a ball.
- Arrange dough balls in prepared pans.
- (To make ahead: Wrap pans well, and freeze, up to 2 months.)
- Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees Fahrenheit, with racks in upper and lower thirds.
- In a small bowl, beat remaining egg until blended; brush onto rolls.
- Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.
- Let rolls cool 15 minutes before serving.
