Thank you Lindsey
(adapted from the Lion House Classics Cookbook)
1 stick (4 oz) unsalted butter
1 cup milk
1/4 cup sugar
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt
Place butter, sugar and milk in a large, glass, 4-cup measuring cup.
Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch. (I check it on my instant read thermometer and the temp should be about 140.F because it will cool down once you add it to the eggs.)
In a large bowl, whisk the eggs well. Slowly drizzle the hot milk mixture into the eggs while whisking continuously. The bowl and the eggs should be warm. (110 . F. is the perfect temperature.)
Place the flour and the yeast in the bowl of an electric mixer fitted with a paddle attachment.
Note: this won’t work with a dough hook–this isn’t a typical bread dough. A paddle attachment can easily handle this very soft dough.
Turn the mixer on low to evenly distribute the yeast.
With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt.
Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil.
Place the finished dough , which is very very soft, in the bowl and cover with plastic wrap.
Place dough in a warm, draft-free spot where it can rise.
(Test your dough, if needed. It should be strong and stretchy.)
When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down. (Don’t use too much flour–just enough so the dough doesn’t stick to your hand.)
Wrap the bowl well with a few layers of plastic wrap. (You don’t want the dough to dry out.) Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
When you are ready to bake the rolls remove the dough from the fridge.
Sprinkle a little flour over a flat, clean surface.
Roll dough into a large circle and use a pizza cutter or knife to cut dough .
For round, dinner rolls:
Cut the dough into equal pieces.
For smaller rolls–make 24, medium–16, large–12.
Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat. (If you don’t have either of these, don’t fret. It’s fine to use a plain baking sheet that has been greased.)
Let the rolls rise until double in size. (For speed rise method, place the rolls in a slightly warm oven–about 150 degrees F with a pan of boiling water beneath them.)
(The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours without any damage being done. Great for a day when it’s uncertain when the rolls will go in the oven.)
Brush the tops of the raised rolls with a little melted butter or a beaten egg.
Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
I used 1 cup of wholemeal flour as I wanted brown rolls.
I hummed and hahed about the amount of yeast but added the amount specified.