Dinner Rolls for a Crowd

By polloazul

Ingredients

• 3 to 3 -1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup sugar
• One 1/4 ounce envelope active dry yeast
• 1/2 teaspoon salt
• 10 Tablespoons butter, 6 softened and 4 melted
• 2/3 cup warm water (between 110-115 degrees)
• 1 large egg, at room temperature
• Coarse salt, for sprinkling

Details

Adapted from noblepig.com

Preparation

Step 1

Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt. With the machine on, gradually add the softened butter at low speed until the mixture is the consistency of sand, 2-3 minutes. Mix in the warm water in a slow, steady stream for about 1 minute. Increase the speed to medium and beat until smooth, about 2 minutes; scrape down the bowl. Beat in the room temperature egg at low speed for about 1 minute.

Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup at a time, on low speed, scraping down the bowl once, until the dough forms a ball, about 2 minutes. Increase the speed to medium and beat for 5 minutes until smooth, elastic and slightly sticky, adding up to 1/2 cup more flour if needed (I did not need it). Cover the bowl and let stand in a warm spot for 10 minutes.

On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll into balls. Brush a heavy-duty baking sheet with 1 Tablespoon melted butter. Arrange the dough balls about 1" apart on the prepared pan. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1-1/2 hours.

Preheat oven to 400 degrees. Bake the rolls until golden-brown, 12-15 minutes. Brush with the remaining 3 Tablespoons melted butter and sprinkle with the coarse salt.