- 1 1/2 cups milk
- 1 stick salted butter, cut into pieces
- 1/2 cup sugar
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 7 cups King Arthur bread flour
- 4 teaspoons Vital Wheat Gluten (mix into flour)
- 4 tablespoons butter, melted
- garlic salt
Add milk to a small saucepan and bring to a simmer. Remove from heat and stir in 1/2 cup butter and sugar until melted. Place in the refrigerator to cool.
Meanwhile, in the bowl of your standard mixer, dissolve yeast in warm water and let sit 5-10 minutes or until foamy. (If it doesn’t foam, start again)
Fix mixer with dough hook and generously spray hook with nonstick cooking spray.
Add milk mixture, eggs, salt and 5 cups flour to the mixer and mix until combined. With the mixer running on low, gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. Once dough has pulled away from the bowl, knead on medium-low speed (dial 4) for approximately 5 minutes (or by hand for 10) until dough is smooth and barely sticks to your fingers.*
Shape the dough into a ball and place back into your mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Cover tightly with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise at room temperature until doubled in size, about 1 1/2 -2 hours.
After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 28 roughly even pieces then shape into balls by folding the corners under. Place balls about 1 inch apart on a baking sheet lined with a nonstick mat or parchment paper. Cover with a towel and let rise until doubled, 45-60 minutes.
Preheat oven 350 degrees F. Brush rolls with approximately 1 ½ tablespoons melted butter. Bake for approximately 20 minutes or until golden. Remove from oven and brush with remaining butter and sprinkle with garlic salt.
(c) 2015 Valerie Renèe