• 1 1/2 C milk
• 1/2 C butter
• 1 1/2 C warm water
• 1/3 C granulated white sugar
• 2 tsp salt
• 8-9 C all purpose white flour
• 4 1/2 tsp yeast, or two 1/4-ounce packages
Melted butter to brush on rolls and coarse salt for sprinkling. Preheat oven to 170 degrees. Butter (or line with parchment) a 16-by-11 baking sheet or two regular 9-by-13 cookie sheets. In small bowl or microwave-safe measuring cup, heat milk and butter for 2 to 3 minutes on high (butter should be melted and milk very warm to the touch). Pour into mixing bowl. Add warm water, sugar and salt. Mix until well blended. Add 4 C flour and the yeast; mix for about 1 minute and let sit for 5 minutes. Add another 4 C flour, one at a time. Add additional flour, if needed, until dough just separates from the bowl. Knead for 5 minutes until silky smooth in texture. Shape dough into approximately 3.5 ounce rolls and place on prepared sheet pan(s). Put into preheated 170-degree oven to rise for 30 minutes. (Add additional 10 minutes if needed). Leaving the rolls in the oven, turn up oven temperature to 350 degrees. Bake for 20 to 25 minutes or until lightly brown. Top with melted butter and coarse salt if desired.
