Buttery Dinner Rolls

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November 26, 2009 by Erica

¼ cup warm water (115°)
2 packets active dry yeast
1 ½ cups warm whole milk (115°)
½ cup unsalted butter, melted
¼ cup sugar
2 ¼ tsp salt
2 large eggs
6 to 6 ½ cups AP flour
1 egg (for glazing)

Place water in small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.  In large bowl, mix together milk, butter, sugar, salt, and 2 eggs.

Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to ½ cup more flour).  Turn dough onto a floured surface; knead until smooth and elastic, 5-10 minutes.  Lightly oil a large bowl; place dough in bowl, turning to coat.  Cover bowl with plastic wrap; let stand in warm spot until doubled in size, about 1 ¼ hours.

Butter 2 9×13-inch baking pans.  Divide dough in half.  Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces.  Shape each piece into a ball.  Arrange dough balls in prepared pans.  (To make ahead: wrap pans well, and freeze, up to 2 months.)  Cover pans loosely with plastic wrap; let stand in warm spot until rolls have doubled in size, about 1 ¼ hours.

Preheat oven to 375°.  In small bowl, beat remaining egg until blended; brush onto rolls.  Bake until golden brown, about 20 minutes, rotating pans halfway through.  Let rolls cool 15 minutes before serving.

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