As noted this recipe makes a big batch of rolls! They call theirs fast (and it is) but I did an overnight rise to give them a more complex flavor.
I also added 1/4 cup of my sourdough starter to add flavor, as well as upping the amount of salt by a bit (King Arthur recipes tend to be a bit conservative on salt in my opinion). Rather than use milk and water as called for in the original recipe, I used all water and added whole milk powder. It’s more economical and frankly with the boy drinking a gallon of milk a day, I have to conserve somewhere.
Add the milk, warm water, sugar, and yeast to the mixing bowl and allow to sit for 5-10 minutes until foamy.
Add the remainder of the ingredients and mix. You’re going to want to mix until the dough just starts to clear the bowl. If it continues to stick, add flour by the half cup until it does. I ended up using 6 1/2 cups of flour
Place in oiled bowl or bag.
Like this. And refrigerate over night (or you can do another rise at this step as the original recipe calls for).
After refrigerating, allow dough to come to room temperature. I add the bag to a bowl of warm water to speed the process. I then cut the rolls into 24 rolls and added to a disposable half pan or 13X9 pan. These are great for pre-prepping and nice for parties because they fit in chafing dishes perfectly.
Allow to rise until doubled. The amount of time for this is dependent on how active your yeast is and the temperature of the room. If the room is warm probably 1 1/2 hours.
I use the Breville Air Fry Smart Oven for proofing bread, set to the proof function at 90-91 degrees. This makes it much quicker and more consistent.
Bake at 350 degrees Fahrenheit for 20-25 minutes until golden brown, and brush with melted butter if you want them the tops to stay soft.
King Arthur Flour Big Batch Rolls
- 2 1/2 cups 567 g warm water (100°F to 110°F)
- 6 tablespoons milk powder
- 3 tablespoons 43g butter, room temperature
- 2 tablespoons 21g sugar
- 1 tablespoon salt
- 2 1/2 tablespoons 28g yeast, instant yeast preferred
- ¼ cup sourdough starter
- 6 to 7 cups 723g to 843g King Arthur Unbleached All-Purpose Flour
- Add yeast to water and wait about 10 minutes until yeast foams. Add rest of ingredients to stand mixer and mix until the dough comes together an just pulls away from the side of the bowl. If it does not, add flour 1/2 cup at a time until it does. I used 6 1/2 cups flour. Knead for several minutes in mixer or by hand. Add to an oiled bowl or bag and refrigerate overnight (or you can allow to rise for 1 to 1 1/2 hours until doubled in size). After refrigeration bring back to room temperature. I place the bag in warm water to speed this up. Divide into 24 rolls, and place in 9X13 pan or half pan. Allow to rise for 1 to 2 hours until doubled in size. Cook at 350 degrees Fahrenheit for 20-25 minutes, or until browned on top. Brush with melted butter if you want the tops to remain soft.