Ingredients
- 1/4 C. warm water (115-125°F)
- 2 1/2 tsp. active dry yeast
- 11 1/2 C. warm whole milk (115-125°F)
- 1/2 C. unsalted butter, melted
- 1/4 C. sugar
- 2 1/4 tsp. salt
- 3 large eggs
- 6-6 1/2 C. bread flour
Preparation
Step 1
Place water in a small bowl; sprinkle with yeast and sugar. Let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt and 2 eggs. Whisk in yeast mixture. Stir in flour, 1 cup at a time, until you have a soft, shaggy dough. Knead dough for 5-10 minutes, until smooth and elastic. Butter/oil the inside of a large bowl; place dough in bowl. Cover with plastic and let stand in a warm spot until double in size (75 minutes). Butter two 9x13 inch baking pans. Divide dough in half. Roll each half into a 15 inch rope; cut each rope into 15 1 inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 75 minutes (or 2 hours if frozen). Preheat oven to 375°F, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.