Are you dinner roll with your Thanksgiving meal people? My family has always had a basket of bread on the table with rollers and a full stick of butter on the side. I always liked sopping gravy and sauces and make mini turkey sandwiches later in the night when I realized that I was hungry again. Our rolls are normally bought in store, nothing special, but they served their purpose carby and everyone was happy.
Well ... I am now tasted what were the most amazing, soft, pillowy, rolls buttered I'm ruined for life. Never again I could not even consider a bun store bought because they were both easy and fantastic. The texture was out of this world they had almost a crescent-like taste, so butter and rich. Immersed in a bowl of peas, we enjoyed immensely the weekend, (Hugo had 3!), But I know they will be a huge hit with my family for Thanksgiving as well. If your Thanksgiving spread needs a basket of bread that I highly recommend these beautiful rolls are at your table.
- 1½ cups milk
- 1 unsalted butter stick, cut into pieces, and more for brushing
- ¼ -1/2 cup sugar *
- 1 package active dry yeast
- ½ cup hot water
- 3 large eggs, lightly beaten
- 1½ teaspoons of salt
- 6-8 cups all purpose
- sea salt for sprinkling
- Place milk in a small saucepan and bring to boil. Remove from heat, add the butter and sugar stir until sugar dissolves. Cool to lukewarm.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
- Mix for a few minutes until combined, scraping the bowl with your spatula if necessary. Add the remaining flour, ½ cup at a time until the dough comes together and forms a soft loose ball. (Dough will be very soft, but should not be too sticky. I used 7 total cups of flour.)
- Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a little more flour if the dough is still sticky, until smooth.
- Place dough in a greased bowl, cover with a clean towel and proof in a warm place for 60-70 minutes, or until doubled.
- Turn yeast dough on your floured surface, punch a little, and the roll or roll the dough into a rectangle. Shape into rolls and place on a baking sheet lined with parchment paper. **
- Cover again and let rise for 20-30 minutes.
- Preheat oven to 350 F. Bake for 20 minutes or until golden.
- brush with melted butter and sprinkle with sea salt.
* If I had wanted them to be perfectly the same size, I would have measured each weighing 1.5 oz on my kitchen scale. I eyeballed it well and was fine with them being a little more rustic. For shaping into round rolls, I cut the dough portion, turned all edges below and pinched together to form a ball.
Recipe adapted from The Food Network