Fluffy Cafeteria Rolls

Name: Fluffy Cafeteria Rolls
Total time: 160 min
Yield: 18 servings
Cuisine: American
Ingredients: 2 1/4-oz. envelopes active dry yeast; 2 cups warm whole milk, divided (about 110°F); 6.5 cups bread flour, plus more as needed; 0.5 cup unsalted butter, melted, plus more for brushing; 6 Tbsp. granulated sugar; 3 large eggs, at room temperature; 1 Tbsp. kosher salt; Cooking spray

2h 40m

Serves 18

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Fluffy Cafeteria Rolls

facebook.com

2h 40m

Serves 18

Directions

1Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
2Add flour, butter, sugar, eggs, salt, and remaining 1 1/4 cups warm milk. Beat on low speed with paddle attachment until just combined and a sticky dough forms.
3Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
4If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
5Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
6Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
7Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
8Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
9Working with 1 dough portion at a time, cup dough with palm and roll against counter into a smooth, tight ball. Repeat with remaining dough portions.
10Arrange dough balls evenly between prepared baking dishes; cover and let rise in a warm place (75°F to 80°F) until dough is almost doubled in size.
11Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
12Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.

Ingredients

2 1/4-oz. envelopes active dry yeast
2 cups warm whole milk, divided (about 110°F)
6.5 cups bread flour, plus more as needed
0.5 cup unsalted butter, melted, plus more for brushing
6 Tbsp. granulated sugar
3 large eggs, at room temperature
1 Tbsp. kosher salt
Cooking spray

Equipment

stand mixerpaddle attachmentdough hooklarge bowl2 (8-inch) square baking dishesthermometer

Fluffy Cafeteria Rolls

2h 40m

Serves 18

facebook.com

Fluffy Cafeteria Rolls

facebook.com

2h 40m

Serves 18

Directions

1Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
2Add flour, butter, sugar, eggs, salt, and remaining 1 1/4 cups warm milk. Beat on low speed with paddle attachment until just combined and a sticky dough forms.
3Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
4If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
5Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
6Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
7Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
8Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
9Working with 1 dough portion at a time, cup dough with palm and roll against counter into a smooth, tight ball. Repeat with remaining dough portions.
10Arrange dough balls evenly between prepared baking dishes; cover and let rise in a warm place (75°F to 80°F) until dough is almost doubled in size.
11Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
12Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.