Category: Breads - Yeast - Rolls

  Date Posted: 10/2/2009

  Author: {Unknown}

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  Prep Time:

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  Serves: makes ~2 doz 2 1/2" rolls

1/2 cup warm water (105 deg to 115 deg)
1/4 oz. pkg. dry yeast
1 Tbsp. sugar
2 cups milk
11 Tbsp. unsalted butter, plus more for baking sheet
1 tsp. salt
6-6 1/2 cups all-purpose flour, plus more for kneading
1 Tbsp. vegetable oil

1. Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.

2. Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small sauce pan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115 deg,or it will kill the yeast. Remove from heat, and pour into a large bowl add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.  

3. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.

4. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.

5. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.

6. Preheat oven to 375 deg. Lightly butter a baking sheet set aside. Melt remaining 3 tablespoon butter set aside.

7. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2 inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.

8. Bake until golden brown, 15 to 20 minutes. Serve immediately.

*Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.

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