Yield: 24 rolls. Total Time: 2 hours, 15 min
- 1/2 cup water, warm (100°-110° F)
- 2 cups milk, warm (100°-110° F)
- 3 tbsp (43g) butter, room temperature
- 2 tbsp (21g) sugar
- 1 tbsp salt
- 2.5 tbsp (28g) instant yeast (four 7-gram packets)
- 7 cups (840g) all-purpose flour
- Combine water, milk, butter, sugar, salt and yeast in large mixer bowl. Stir well and rest 6 to 8 minutes or until yeast begins to foam.
- Add 5 cups (600g) of flour and mix with paddle attachment until dough is just shy of coming together into a ball.
- Add flour 1/2 cup at a time and blend with dough hook until a smooth ball begins to form. Knead by hand 10 minutes to form a soft, smooth ball of dough that feels elastic and slightly tacky to the touch.
- Place dough in lightly greased bowl and cover lightly with plastic wrap. Rise 20 minutes at room temperature.
- Gently pat out to a rough rectangle about 8 inches by 12 inches. Cut dough into 4 long strips, then cut each strip into 6 portions for a total of 24 pieces. Gently roll into balls and place on half-sheet baking pan (13×18).
- Cover lightly with plastic wrap and rise at room temperature 25 minutes. If baking now, preheat oven to 350°F.
- Bake 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. Brush baked rolls with melted butter. Serve warm.
Use leftovers within three days.
To freeze unbaked rolls, place in pans as described in step 6 and rise 10 minutes. Wrap airtight and freeze up to 4 weeks. To bake, thaw overnight in fridge, unwrap and bake as directed.
Source: https://www.kingarthurbaking.com/recipes/big-batch-quick-dinner-rolls-recipe