1/2 cup warm water
1 pkg. yeast
1 Tbs. sugar
2 cups milk
8 + 3 Tbs. butter
1 tsp. salt
6 to 6 1/2 cups flour
1 Tbs. oil
Stir the water, yeast, and 1 tsp. sugar together. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, and remaining 2 teaspoons sugar over low heat.
Cook, stirring constantly, until butter has melted.
Mixture should not get hotter than 115°F. Remove from heat.
Combine the two mixtures.
Stir in 6 cups flour to make a soft dough.
Knead with dough hook in heavy-duty mixer or by hand on floured work surface until dough is smooth.
If dough is too moist, work in some of the remaining 1/2 cup flour.
Put dough in large oiled bowl; turn dough over to coat with oil.
Cover bowl with plastic wrap and let rise in a warm place until doubled in size, 30 to 35 minutes.
At this point, the dough my be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
Divide dough in half, place on clean surface and coverloosely with a kitchen towel or inverted bowl.
Let rest for 5 to 10 minutes.
Preheat oven to 375°F.
Lightly butter a baking sheet.
Melt remaining 3 tablespoons butter and set aside.
Leave half the dough covered.
Roll the other piece to 3/4 inch thick.
Use 2 1/2-inch biscuit cutter to cut out rolls. Place rolls on the prepared baking sheet. Repeat with remaining dough.
Cover rolls and let rise until doubled in size, about 15 to 20 minutes.
Brush tops lightly with melted butter.
Bake until golden brown, 15 to 20 minutes, serve immediately.
Makes about 2 dozen rolls.
To change to sweet roll dough (for cinnamon rolls, etc.) increase the sugar to 1/2 cup and the yeast to 1 Tbs.
Pairs Well With
I am pretty sure that I got this recipe from the TOH BB. If I did I appreciate the posting as I sure like the convenience of taking the dough out whenever you desire up for up to two weeks. You can bake them when you need them rather than all at once.