Ingredients:
2 c. whole milk (if you’re in a pinch, you can use 2%, but
whole is best. Don’t use 1% or skim)
½ cup + 1 tablespoon sugar, divided
1/3 cup (5 1/3 tablespoons) butter
2 teaspoons kosher salt
2 packages active dry yeast (or 4 1/2 tsp.), preferably
bread machine yeast
2/3 cup warm (105-115-degree) water
8-9 cups all-purpose flour
3 beaten eggs
Instructions:
Combine milk, 1/2 c. sugar, butter, and salt in a medium
saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to
cool to lukewarm. I usually rub some ice cubes along the sides of the pan or
pop the entire pan in a sink full of ice cubes to cool the mixture down because
this step can take forever. This step is really important because if the
mixture is too hot, it will kill the yeast.
While the milk mixture is cooling, dissolve the yeast and 1
tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t
bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been
activated properly will only end in heartache for you and hate mail for us.
In a large mixing bowl, combine 3 c. flour and milk mixture.
Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast
mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same
reason you should combine your dry ingredients before adding them to moist ingredients
when making cookies and cakes–it ensures everything is well-mixed and can be
evenly-distributed through your dough or batter. If you add the whole eggs,
your dough may not be as consistent.
Stir in as much remaining flour as needed to make a soft
dough. This dough should be very soft–it will be coming away from the sides of
the bowl, but it will still stick to your finger when you touch it. Don’t
worry, it will firm up during the rising process. Part of what makes these
rolls so good is that they’re so soft and light; if you add too much flour,
they will be heavy and dense. Place the bowl in a warm place and cover with a
clean towel; allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn
dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first
portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I
like to use a pizza cutter because it has a blade on each side, so it cuts
right through dough without sticking to the blade. This dough should be very
easy to work with, almost like playdough. Shape each piece into a ball and
place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place
for about 30 minutes. When dough has about 15-20 minutes to go (depending on your
oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over
the tops of the rolls. You must now eat one. Now. While it’s hot.
Then pop the rest into a bowl and no one will ever know that
you cheated. Makes 2 dozen rolls.
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