Party Rolls

Mrs.Dr.Fork

for the Reeves Thanksgiving Done Right

½ cup sugar

2 teaspoons salt

3 packages of yeast or 3 tablespoons

7 cups flour

¾ cup water

¾ cup milk

⅓ cup butter (76g)

3 eggs

Turn on oven to 400°F.

Combine sugar, salt, yeast, and 2¼ cups flour in a large bowl or bowl of a stand mixer.

Heat the water, milk, and butter to 120°-130°F. (I often heat the water and butter and use the milk to temper it otherwise I'm forever over heating it and then having to wait until it comes back down to temp.)

Mix the liquid and dry mixtures with a blender or the whisk attachment on the stand mixer. Add eggs and ¾ cup flour and whisk again. Add 1 more cup of flour and whisk again. Add the rest of the flour and either knead by hand or use the dough attachment for the stand mixer.

Place kneaded dough in greased bowl, let rise until double (about 2 hours). Punch dough, turn onto a floured surface, cover with bowl for 15 minutes.

Cut the dough into either 5 or 4 pieces. If 5, then divide each large piece into 6 smaller pieces and shape. If 4, divide each large piece into 8 smaller pieces and shape. Cover and let rise for 30 minutes or until double.

Bake rolls for 10 minutes.

Shapes: Poppy seed flowers, tashkent naan rolls with nigella seed, knots with butter, double knots with salt or sesame seeds, butter top rolls. If they aren't butter rolls, use an egg wash before adding seeds.

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