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!
|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|
|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.