1Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
2Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
3Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
4Add 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.
5Add 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.
6Add 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.
7Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
8Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
9Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
10If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
11If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
12If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
13Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
14Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
15Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
16Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
17Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
18Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
19Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
20Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
21Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
22Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
23Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
24Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
25Working 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.
26Working 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.
27Working 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.
28Arrange 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.
29Arrange 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.
30Arrange 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.
31Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
32Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
33Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
34Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.
35Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.
36Remove 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 1/4-oz. envelopes active dry yeast
2 1/4-oz. envelopes active dry yeast
2 cups warm whole milk, divided (about 110°F)
2 cups warm whole milk, divided (about 110°F)
2 cups warm whole milk, divided (about 110°F)
6.5 cups bread flour, plus more as needed
6.5 cups bread flour, plus more as needed
6.5 cups bread flour, plus more as needed
0.5 cup unsalted butter, melted, plus more for brushing
0.5 cup unsalted butter, melted, plus more for brushing
0.5 cup unsalted butter, melted, plus more for brushing
6 Tbsp. granulated sugar
6 Tbsp. granulated sugar
6 Tbsp. granulated sugar
3 large eggs, at room temperature
3 large eggs, at room temperature
3 large eggs, at room temperature
1 Tbsp. kosher salt
1 Tbsp. kosher salt
1 Tbsp. kosher salt
Cooking spray
Cooking spray
Cooking spray
Equipment
stand mixerpaddle attachmentdough hooklarge bowl2 (8-inch) square baking dishesthermometer