Dinner Rolls

Grandma was famous for her breads and desserts. Her dinner rolls were incomparable.

1 dry yeast packet (1/4 oz)
1/2 cup warm water
1/2 cup sugar
7 1/2 - 8  cups flour (plus more for dusting)
12 Tbsp (1 1/2 sticks) butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 Tbsp kosher salt, plus more for sprinkling

Sprinkle the yeast into a large bowl with 1/2 cup of warm water.  Add sugar and whisk well.  Let sit 1 minute (it should bubble and froth slightly, then gently stir in 1 cup flour.  Set aside and keep warm while you prepare dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed.  Add eggs and mix until blended.  Add 6 1/2 cups flour and 1 Tbsp salt, and mix until the dough forms a ball, 2 - 3 mins, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Brush a large bowl with softened butter.  Transfer te dough to the bowl, cover with a towel and set rise in a warm place 2  - 2 1/2 hours.  The dough should double in volume.

Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Dust a clean, flat surface with flour and turn the dough out onto it.  Flour your hands; gently press the dough into a 16 x 8" rectangle, about 1/2 - 3/4" thick (don't forget to use a rolling pin).

With the short side in front of you, but the dough in half lengthwise with a floured knife.  Then slice crosswise into 12  strips.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath.  Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows.  (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls until they are bursting at the seams and golden brown, about 18 - 20 mins.  Remove from the oven and brush with softened butter.  Sprinkle with salt and serve immediately.