King Arthur Flour Big Batch Rolls
My take on a great recipe
Servings: 8
Ingredients
- 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
Instructions
- 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.