Cuisine: American Course: other Serves: makes 15 rolls Pairs with:

A favorite of Chef Randee’s family, these are super simple to make and go with so many meals. These are the rolls everyone will ask you to make at every gathering!

Ingredients List:

1/4 cup warm water (115 degrees)
2 packets (1/4 oz ea) active dry yeast
1 1/2 cup warm whole milk ( 115 degrees)
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all purpose flower (spooned and leveled), plus more for work surface


1.: Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

2.: Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have soft shaggy dough (if necessary, add to 1/2 cup more flour). Turn dough out onto a floured 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 a plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

3.: Butter two 13-by-9 inch baking pans. Divide dough in half. Roll each half into a 15- inch rope; cut rope in 15 1-inch pieces. Press each 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.)

4.: Preheat oven to 375 degrees, 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.