rolls
Recipe
Prep: 45 minutes
Cook: 20 minutes
Serves: 24
562 milliliters milk, heated to 110 F (about 2 cups plus 1/4 cup plus 2 1/2 tbsp)
57 grams of butter, room temperature (4 tbsp)
38 grams sugar (3 tbsp)
6 grams salt (1 tsp)
43 grams active dry yeast (2 1/2 tbsp)
840 grams bread flour (7 cups)
30 grams of butter, melted for topping (2 tablespoons)
1 tablespoon flaky salt, for topping
Note: I highly recommend using a food scale to measure out the weights for this recipe. Otherwise, the rolls can end up dry. I also recommend using a stand mixer.
Preheat the oven to 175.
Combine the milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir and let sit until you see the yeast begin to foam, about 6 minutes.
Add 6 cups of flour and mix with the paddle attachment, or by hand, until the dough is rough and shaggy. Add the remaining flour 1/2 cup at a time, combining with the dough hook until a smooth ball starts to form.
Knead the dough with the dough hook for 5-6 minutes. If doing this by hand, I recommend kneading for 20 minutes. The dough should feel elastic and tacky when touched.
Spray a large oven-safe bowl with cooking spray and place the dough in the bowl. Spray the top of the dough. Turn off the oven and put the bowl in the oven, allowing the dough to rise for 20-25 minutes until puffy.
Deflate the dough and pat out to a rectangle about 8 x 12 inches. Using a pizza cutter, cut the dough into 4 strips, then cut each strip into 6 pieces. Spray your hands with cooking spray and roll the dough into 24 balls. I recommend rolling the dough into balls on the counter as opposed to between your hands.
Place the rolls on a greased baking sheet. Place back in the oven and let rise 20 to 25 minutes, or until well rounded and full looking.
Preheat the oven to 350. Once heated, brush the tops of the rolls with milk.
Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F.
Remove from the oven and immediately brush with butter and top with salt.