Recipe found here
Using jellyroll pans give the rolls a great shape. Adding dough enhancer will keep these rolls fresh for up to 6 days stored at room temp in Tupperware or zip-lock bag. You will get exactly 4 dozen rolls every time!
In a large microwave safe bowl:
1 1/2 cups of milk (I prefer to use 1% or higher fat)
3/4 cup granulated sugar
1 stick of butter (1/2 cup)
In a 2 cup or larger sized liquid measuring cup:
1 Tablespoon sugar
2 Tablespoons active dry yeast
2 cups of warm water (100-110 degrees)
In KitchenAid Mixing Bowl:
9-10 cups of flour (I use King Arthur All-Purpose flour or Turkey bread flour from Costco).
3 Tablespoons, plus 1 teaspoon of store bought
dough enhancer/conditioner (pictured below), helps preserve bread
1 egg, beaten
1 Tablespoon salt
2 sticks of butter for buttering the pans and baked rolls
Parchment paper
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To Keep Bread/Rolls fresher for longer:
2 teaspoons of dough conditioner/enhancer (if using homemade version)
plus
2 Tablespoons gluten
Homemade dough conditioner:
¾ cup lecithin
3 Tablespoons ascorbic acid
2 Tablespoons ginger
3 Tablespoons cornstarch
Store in air tight container at room temperature.
OR
2 Tablespoons from the can (it already contains gluten so you don't have to add that to it), if using the store bought (pictured below).
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Scald milk, 3/4 cup sugar, and 1/2 cup butter in a microwave safe bowl, for about 4-5 minutes (or until butter is mostly melted).
In the KitchenAid mixer with dough hook attachment, add 4 cups of flour, salt, dough enhancer, and egg. Mix a few times with spatula to combine.
Meanwhile, in a measuring cup with 2 cups of warm water add 1 Tablespoon sugar, then 2 Tablespoons of yeast, mix slightly. Let it sit for a couple of minutes until it is bubbles up (proofed).
Now add the scaled milk, sugar, and butter to the KitchenAid mixer with the flour mixture. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast mixture yet. To cool it down stir in 2 more cups of flour.
Keep track of how much flour you are adding!!!
Now add the yeast mixture, after it has proofed.
Gradually stir in remaining 9-10 cups of flour (counting the flour you have already added to cool it earlier, 3-4 cups of flour are left to be added). I would recommend adding 1 cup at time and stirring in between. You can mix these by hand in a large bowl or with a mixer. You will have to knead it by hand at the end.
I lay out parchment paper and knead the last cup or two of flour by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. You want to get it so it is no longer sticky, but you don't want to crumbly and falling apart from adding too much flour.
Then smooth the dough out and cover the bowl with plastic wrap (spray a little pam on the plastic wrap or sprinkle some flour on top of dough, so it doesn't stick). Leave it in a warm place and let it rise (about an hour). Let the dough rise until it has doubled in size.
When your dough is close to rising completely, butter 2 cookie sheets and set them aside.
AFTER THE DOUGH RISES
Lay out parchment paper and lightly cover it with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter. Then
cut each quarter into 3 pieces. You should end up with
12 triangles from each circle of dough.
You will roll the dough starting with the wide end of the triangle.Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan.
You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place to let them rise, I cover them with a lightweight towel. They will need about 45-60 min to rise again.
AFTER THE 2ND TIME RISING
Once they are full in size, bake (one pan at a time) in the oven until they are golden brown. About 10 – 20 minutes, It may take more or less time depending on how fast your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot out of the oven, brush with\ melted butter for a delicious buttery glaze.
