- 4 teaspoon active dry yeast
- 1/2 cup warm water
- 1/2 cup + 1 teaspoon sugar (divided
- 2 cups of 2% or whole milk
- 3 tablespoon unsalted butter, melted
- 2 teaspoon kosher salt
- 7 - 8 cups all-purpose flour
- 2 eggs
- Melted butter, to brush over hot rolls
Pour the milk into a medium-sized saucepan and heat over medium to low heat just until the sides of the milk begin to bubble. Remove the pot from the stovetop and allow milk to cool to lukewarm or to warm enough; it does not burn your finger. In a small bowl, mix the yeast, 1/2 teaspoon sugar, and water. Allow this to sit for 5 to 10 minutes or until it begins to bubble on the surface. That way, you know the east is alive and ready for bread making. Add the yeast mixture to a stand mixer with the paddle attachment and mix in the 1/2 cup sugar, salt, and eggs. Mix in the melted butter along with one cup of flour. Add another cup of flour as well as a fourth of the warm milk and continue to mix with the paddle attachment.
Once the flour is mixed in scrape the paddle attachment and remove. Now use the dough hook attachment. Continue alternating flour and milk until all 7 cups of flour have been added. Now knead the dough Using the dough hook at medium speed. If the dough is too sticky, add a quarter cup of flour at a time until the dough no longer sticks to the sides of the bowl. Depending on the weather and your environment, you may add 8 cups of flour to this recipe. Now remove the dough from the mixing bowl set on a clean dish towel and then brush the inside of the bowl with melted butter or olive oil and place the dough ball back into the mixing bowl and rotate so the dough is completely covered with oil. Cover with the clean dishcloth and place in a warm spot in your home to rise. (I find the laundry room is always warm or a turned-off oven) Allow the dough to rise until it is at least double in size. This takes between one and two hours depending on how warm your spot.
Shaping of Rolls:
Line a 4 baking sheets with parchment paper and set aside. Punch down the dough and cut into half. Place half of the dough on a well-flouredsurface and using a rolling pin roll the dough into a rectangle that is 1/2 inch thick. Cut the edges ,so it is perfectly rectangle and cut the dough into 15 equal rectangles. Set the 12 dough rectangles on each baking sheet. Repeat the same process with the other half of dough and then cover the rolls and place in a warm spot to rise till they are double in size. Bake at 350° for 15 to 16 minutes or until golden brown on top. Brush with melted butter and enjoy with **cinnamon honey butter.