This recipe is similar to that which can be found in the Occident Flour Series “The Photo-Method for Rolls” by Virginia Roberts, 1943, with TWO exceptions; butter is used instead of vegetable shortening and this is written to use your KitchenAid stand mixer with dough hook.
Follow each step and measure each ingredient exactly as written.
This recipe makes 4 dozen rolls. To make a single (8×8 or 9×9) pan of rolls, simply divide each ingredient by half. Otherwise, bake a full batch in your favorite large baking pan.
Equipment
Measuring cups, 2
Measuring spoons
Ordinary spoon
Large mixing spoon or spatula
Kitchen knife or bench scraper
Large mixing bowl
Small saucepan
Tea/dish towels, at least 2, clean
Baking pan, large for full batch or 1 8×8 (or 9×9) for half-batch
Rolling pin
Biscuit cutter, 2½-inch
Silicone pastry brush
KitchenAid stand mixer with dough hook
Ingredients
1 cup milk
1½ cups lukewarm water
2 packets active dry yeast
½ cup sugar
4 tsp kosher salt
2 egg
¼ cup (4 Tbsp) plus 2 Tbsp unsalted butter
8 cups flour
Directions
Avoid compacting flour when measuring. It’s best to use recipes that call for flour by weight rather than volume. But when recipes call for cups instead of grams fill each measuring cup through a sifter over a large bowl then level off the excess. If you don’t have a sifter, pour flour into a large mixing bowl and stir with a wire whisk. Then, using a large spoon, scoop flour (do not compact the flour) and dump each spoonful into your measuring cup leveling as before.
Scald 1 cup of milk. To scald milk, bring it slowly to a high temperature, stirring constantly. Remove from heat when bubbles form around the edge of the pan and steam begins to appear. Do not allow milk to boil.
Melt ¼ cup (4 Tbsp) butter and set aside to cool slightly.
Add 4 tsp of salt and ½ cup of sugar to KitchenAid stand mixer bowl.
Pour scalded milk into the mixer bowl then stir to dissolve sugar and salt. Cool until lukewarm.
Pour yeast into a small bowl then add ½ cup of lukewarm water. Proof yeast for 10 minutes.
Add the softened yeast and remaining 1 cup of lukewarm water to the lukewarm milk mixture. Mix well.
Add 4 cups of flour to the milk mixture and stir for 1 minute with a wooden spoon or silicone spatula. Add the 2 unbeaten eggs and blend thoroughly. Add ¼ cup of melted butter to the dough. Mix 1 minute.
Gradually Add 3 ¾ cups of the sifted flour and stir until all the flour is worked into the dough. The remaining flour can be added if the dough is overly wet.
Let dough rest in mixer bowl for 10 to 15 minutes. This will make the dough more elastic and easier to knead.
Attach dough hook to stand mixer and turn on to speed #2. Knead the dough until smooth and satiny (about 10-20 minutes).
Round the dough into a smooth ball and place in a well-greased bowl (preferably butter but canola oil works well), rolling it around to coat the entire surface of the dough with oil to prevent drying. Cover the top of the bowl with a clean damp towel and place in a warm location away from drafts. Allow dough to rise until doubled in bulk, about 1½ to 2 hours.
Uncover and punch down the dough. Sprinkle 1 tsp of flour onto a clean surface. Turn the dough onto the floured surface and cut into two equal portions. Round each portion into a smooth ball. Cover dough with a dry towel and allow to rest for 10 minutes.
Grease baking pan(s) with butter. Melt 2 Tbsp of butter and set aside.
Flatten each ball of dough (or one if you’re making a half-batch) then roll out to ⅓-inch thick. Cut out dough with a 2½-inch biscuit cutter. Form each cutout into a round ball by drawing edges of dough under and pinching together. Place each dough ball close together in the well-greased baking pan and generously, but lightly, brush with melted butter.
Cover with a clean, damp cloth or tea towel. Set in a warm place away from drafts. Let rise until doubled in bulk, about 1 to 1½ hours.
Preheat oven to 400°. Use an oven thermometer to ensure that your oven is at the correct temperature.
Transfer pans in oven and bake for 18 minutes.
Remove rolls from the oven. Serve while hot. If not serving at once, remove rolls from baking pan and place on a cooling rack. Do not cover while warm (they’ll steam and become a soggy mess).