Farm Family Recipes

• 2 1/2 Cups Whole Milk
• 1/4 Cup Sugar
• 2 Packages Rapid Rise dry Yeast
• 2 Large Eggs
• 7 Cups Unbleached all purpose Flour
• 3Tsp. Salt
• 2 Sticks Unsalted Butter, cut into 1 tbsp. slices
• Parchment paper

Preheat oven to 200 degrees for 10 minutes. Turn off the oven while you are making the rolls. Scald the milk, add sugar, and cool to 110 degrees. Sprinkle the yeast over the mixture, cover with plastic wrap, and softening for 10 minutes. Whisk the eggs into the mixture. Combine flour with the salt in a bread-making mixer. With the paddle attachment in place, mix for 15 seconds. While the mixer is running, begin adding the milk in a steady stream. Continue mixing on medium speed, gradually adding the butter pieces and mixing on medium speed after each addition until all pieces are added and the dough is "scrappy;" approximately 2 minutes. Replace the paddle with a dough hook and knead about 4 minutes. Look for a smooth and sticky texture to the dough. Scrape the dough onto a lightly floured surface and knead by hand until smooth, soft, and no longer sticky, about 1 minute. Do not add flour. Transfer the dough to a large bowl, cover with plastic wrap and place in a warm oven until doubled in bulk; about 45 minutes. Punch down the dough, replace plastic wrap and allow to rest for 5 minutes. Turn the dough onto a lightly floured surface, roll into a circle about 3/4" thick and cut into 2 1/2" rolls. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel until the rolls double in size; approximately 20 to 30 minutes. Bake at 375 degrees for aproximately 25 minutes. Hint: A convection oven is the best mode of baking these rolls. If you have one, rotate the pan after being in the oven for 7 minutes. Switch the front, back, top and bottom if you have several pans in the oven. Continue baking another 7 to 8 minutes. The rolls are done when an instant read thermometer registers 195 degrees. Remove the rolls from the pan to a wire rack and cool 5 minutes before serving.