This recipe can be found here. It is also located on page of the November 2010 issue of the Food Network Magazine.
Ingredients
- 1 1/4-ounce packet active dry yeast
- 1/2 cup sugar
- 7 1/2 to 8 cups of all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) of unsalted butter, melted and cooled, plus softened butter for brushing
- 2 cups of whole milk, at room temperature(I used 2%)
- 2 large eggs, at room temperature
- 1 tablespoon of kosher salt, plus more for sprinkling
Directions
- Measure a 1/2 cup of warm water. Check the temperature. It should be between 110 degrees F and 120 degrees F.
- Put the yeast into a large bowl, and then add the warm water. Whisk in the sugar. Let it sit for 1 minute (it should bubble and froth slightly).Then carefully stir in 1 cup flour. Put the yeast near the stove while you prepare the dough.
- Put the melted butter and milk in a mixer with a hook attachment on low speed.
- Next add the eggs and mix until blended.
- Then scrape in the yeast mixture. Mix until it is incorporated.
- Then add 6 1/2 cups flour and 1 tablespoon salt. Mix it until the dough forms a ball, for 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
- Brush a large bowl with softened butter. Put the dough into the bowl. Cover the bowl with a towel and let it rise in a warm place for 2 hours2 1/2 hours. The dough should double in volume.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put some flour on clean flat surface and place the dough out onto it.
- Flour your hands and press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
- Put the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
- One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
- Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
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