| Level: | Intermediate |
| Total: | 5 hr |
| Prep: | 25 min |
| Inactive: | 4 hr 10 min |
| Cook: | 25 min |
| Yield: | 12 rolls |
Ingredients
- 2 cups plus 2 tablespoons milk
- 7 tablespoons unsalted butter, plus more for the baking dish
- 3 tablespoons granulated sugar
- One 1/4-ounce package active dry yeast
- 5 cups unbleached all-purpose flour
- 1 tablespoon fine salt
- Vegetable oil, as needed
Instructions
- In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, whisk together the flour and salt and set aside.
- Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.
- Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they’ve risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
- Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.
- Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 302 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 253 mg |
Reviews
I like the fact that it suggests using less butter but, the listing for the amount of yeast is unclear for me. Should it be 1 1/4 t. of the pack or a 1/4 of the pack. I don’t want to waste my time and supplies. I can’t find my fav recipe.
I have made this recipe and these came out great and were thoroughly enjoyed by all. They were light, flavorful and will definitely make again.
Came out bland,hard. Needs the missing ingredients!
THERE SEEMS TO BE SOMETHING MISSING FROM THIS RECIPE. I’VE MADE IT TWICE, AND IT HAS NOT COME OUT GOOD AT ALL. I’M THINKING MAYBE NEEDS EGGS.COMPARED WITH OTHER RECIPES THAT CALL FOR EGGS.
Very good. It is a time consuming recipe but well worth the effort. They are VERY dense. The recipe called for making 12 I made 20 and I am going to make 24 next time. The rolls are very bis and crammed into a 13×9 pan.
Something I learned about baking bread…..It takes time! But I also learned a little trick to make the dough rise faster….while making the dough, I boil a pot of water and put it into the stove (on the bottom rack). Then, I put my covered dough bowl in the rack above the pot. The warmth and steam cuts way down on rise time. I repeat the process after forming the rolls and it cuts my rise time in half….sometimes more than half. Overall, the rolls are pretty good. Quite heavy, but tasty and chewy. I added a couple of teaspoons of baking powder (my gran suggested it) to try to lighten them up….next time I will add three or four. My hubby took one bite and gave me a thumbs up……so they must be pretty good.
I made these for Thanksgiving a week ahead of time and froze them. I can’t tell you how good the house smelled while I was baking. My husband cam home from work and decided he needed to taste test on the spot. I let them set at room temperatrue in the morning of Thanksgiving then put in the oven for a few minutes just to warm. The compliments were phenonimal and I have added this to the must do for next year.
These rolls were pretty easy and tasty, if not quite large and heavy. I made two batches, using only 1 teaspoon of salt per an earlier comment. I think I forgot the sugar in the second batch, but both batches seemed similar. I will make them again, splitting the dough into 24 smaller rolls. The honey butter is a great idea. Everyone seemed to enjoy them!
I made these rolls last year for Thanksgiving dinner and they were fabulous! I was new to bread making then and they were a breeze. They are on the menu this year and they probably will be for many Thanksgivings to come.
the list of ingredients said 7 tablespoons of butter, but the recipe said 3 tablespoons of butter. which one did you all follow? which one is correct?