Ingredients
1¼cupswhole milk
½cupsugar,plus 1 tsp
5tbspbutter,unsalted
1½tspsalt
¼cupwarm water
4½tspactive dry yeast
5cupsall purpose flour
2large eggs,lightly beaten
2tbspunsalted butter,melted for brushing on baked rolls
Preparation
In a medium saucepan over medium-low heat, combine the milk, half cup sugar, 5 Tablespoons butter and salt.
Heat until mixture is warm and butter is melted (it will start to slightly bubble around the edges of the pan), remove from heat and cool to lukewarm (this is important, because if it’s too hot, it will kill the yeast).
Meanwhile, in a medium bowl, combine the warm water, 1 teaspoon of sugar and yeast. Allow to sit for 5 to 10 minutes or until bubbly and frothy. If the yeast mixture does not get bubbly and frothy, start yeast mixture over.
Add three cups of flour to the bowl of your stand mixer. Pour warm milk mixture into the bowl and mix, using the dough hook, until combined, scraping sides of bowl with a rubber spatula as needed.
Add the yeast mixture and beaten eggs and mix until combined. Gradually add remaining two cups of flour, half a cup at a time, or until dough starts to pull away from the sides of the bowl while mixing.
Dough should still be slightly sticky to the touch. Don’t add too much flour or the rolls will be dry.
Cover bowl with a towel and allow dough to rise until doubled in size. When dough has risen, punch down. Form dough into balls (if it’s a little too sticky, spray hands with cooking spray).
Place on a large greased sheet pan, spacing 2 to 3 inches apart. Cover with a towel and allow to rise for 1 hour or until doubled in size.
Preheat oven to 400 degrees F and bake for 12 to 13 minutes. Tent rolls with foil the last few minutes of baking. The rolls brown pretty quickly, so tenting them with foil is a must.
When done baking, brush with remaining 2 Tablespoons of melted butter. Makes around 16 large rolls.
