Light and fluffy, these rolls round out any meal. Serve warm and with fresh butter for optimum smiles.
Using a small saucepan combine the milk, butter, and sugar. Place over medium-high heat and cook, stirring until melted. Remove from heat and cool to approx 110°F.
Scatter the yeast over the surface and set aside until foamy, approximately 10 minutes.
In a large bowl, whisk together the flour and salt and put to the side. Pour the milk and yeast mixture into the bowl of flour and mix until a soft, clumpy mixture is formed.
Move to a floured work surface and knead by hand until soft, elastic dough is formed. Lightly oil bowl and put dough into bowl, cover with a kitchen towel and place in a warm spot, until it raises approximately 2 hours. Place a rack in center of oven and preheat to 400°F.
Move dough back to the work surface and using your hands gently flatten into a disc. Divide the dough into 12 equal pieces. Then round each dough piece into a ball.
Butter a 13" x 9" x 2" baking dish. Place balls of dough in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they’ve risen almost to the top of the baking dish, about 2 to 2-1/2 hours.
Melt the remaining 4 tablespoons butter and brush the rolls with it.
Bake until golden brown, about 25 minutes. Remove the rolls from the oven and let cool.
Put the rolls on a cooling rack to allow cooling completely before serving.
5 cups unbleached all-purpose flour
1 (1/4-ounce) package active dry yeast
2 cups plus 2 tablespoons Lehigh Valley Dairy Farms DairyPure Milk
7 tablespoons unsalted butter
3 tablespoons granulated sugar
1 tablespoon fine salt