http://i3.photobucket.com/albums/y58/qahtan/bake/classicdinnerrolls.jpg
Yields 16 rolls.
18 oz. (4 cups) all-purpose flour
1 package (2-1/4 tsp.) rapid-rise yeast
1/3 cup sugar
1 tsp. salt
1 cup milk
4 oz. (8 Tbs.) unsalted butter
3 large egg yolks
In a large bowl of an electric mixer, whisk together the flour, yeast,
sugar, and salt. Put the bowl in the mixer stand and fit it with the
dough hook.
In a small saucepan, heat the milk and butter, stirring until the
butter melts and the liquid is very warm, between 115=B0 and 125=B0F.
Dump the warm milk-butter mixture and the egg yolks into the flour and
mix on medium-low speed until combined. Increase the speed to medium
high and beat until the dough is smooth and ****ny, about 8 min.
(If you don't have a stand mixer, you can make a well with the dry
ingredients, gradually add the wet, and then knead the dough by hand
until smooth and ****ny.)
Remove the dough from the bowl, shape it into a neat ball, and then
return it to the bowl. Lightly grease the sides of the bowl and cover
the top securely with plastic. Let rise in a warm spot until doubled
in size, about 45 min.
Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean
work surface (no need to flour; the dough is soft but not sticky) and
gently press to deflate. Using a pastry scraper, divide the dough into
16 equal pieces, each about 2 oz. (use a scale to be sure).
Put a piece of dough in your palm (again, no flour). With the edge of
your other palm (curved slightly), press gently but firmly on the
dough, rotating it repeatedly until it forms a smooth-skinned ball
with a sealed bottom. Put the ball in the pan, sealed side down, and
repeat with the remaining dough.
Cover the pan with plastic and let the dough rise until almost
doubled, about 30 min. Meanwhile, heat the oven to 375=B0F. Remove the
plastic and bake the rolls until they're puffed and browned, about 20
min. Serve warm.
grouville
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