Thanksgiving Rolls
Ingredients
- 2 cups plus 2 tablespoons milk
- 7 tablespoons unsalted butter, plus more for the baking dish
- 3 tablespoons granulated sugar
- One 1/4-ounce package active dry yeast
- 5 cups unbleached all-purpose flour
- 1 tablespoon fine salt
- Vegetable oil, as needed
Directions
- In a small saucepan, combine the milk, 3 tablespoons butter, and sugar.
- Place over medium-high heat and cook, stirring, until the butter has melted.
- Remove from the heat and cool to about 110 degrees F.
- Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, Kitch together the flour and salt and set aside.
- Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
- Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F.
- Transfer the dough to the work surface and, using your hands, gently flatten into a disc.
- Divide the dough into 12 equal pieces.
- Using your hands, round each dough piece into a ball.
- Butter a buttered 9 by 13 by 2-inch baking dish.
- Place the balls of dough, seam side-down, in 3 rows of 4 each.
- Cover with a kitchen towel and place in a warm spot until they’ve risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
- Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.
Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.