Thanksgiving bread rolls

 Recipe courtesy of: https://handletheheat.com/ultimate-dinner-rolls/comment-page-30/#wprm-recipe-container-26058


Ingredients: 

Ingredients 

  • 1/4 cup (59 grams) lukewarm water (100 to 110°F)
  • 1 cup (237 grams) warm milk (100 to 110°F)
  • 1 tablespoon (14 grams) unsalted butter, melted plus more for greasing
  • 2 large eggs, lightly beaten
  • 2 tablespoons (25 grams) granulated sugar
  • 1 1/2 teaspoons fine salt (I doubled the amount of salt because I was using flaky salt rather than fine salt)
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 1/2 cups (572 grams) bread flour

For egg wash & finishing

  • 1 egg, lightly beaten
  • Melted butter
Flaky sea salt, for sprinkling

Instructions:

  • Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
  • Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 hour to 90 minutes at room temperature or until the dough is big, puffy, and about doubled in size.
  • Grease a 9×13-inch or similarly shaped baking pan with butter. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 12 equal pieces. Shape each piece into a ball and place in the prepared pan. Lightly cover the dough with plastic wrap and let the rolls rise for about 1 hour, or until about doubled in size.
  • Preheat the oven to 375°F.
  • Brush the rolls gently with the beaten egg. Bake for 20 minutes or until golden brown. Brush with melted butter and sprinkle with flaky salt. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days. [Note: These took closer to 30 minutes in the oven, rather than 20. Just an FYI for timing purposes in the future!]

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