Prep 20 mins
Cook 1 hr 15 mins
From Martha Stewart Living Thanksgiving 2007. Posting here for safe keeping to try this Thanksgiving.
- 2 cups whole milk
- 3 tablespoons granulated sugar
- 1 1⁄2 teaspoons salt
- 4 tablespoons unsalted butter, room temperature, plus more
- unsalted butter, for bowl and baking sheets
- 1 teaspoon active dry yeast
- 1⁄4 cup warm water (110 degrees)
- 5 -6 cups all-purpose flour, plus more
- all-purpose flour, for dusting
- rosemary (to garnish)
- Bring milk, sugar, salt, and 2 tablespoons butter to simmer in a large saucepan, stirring until sugar and salt has dissolved and butter has melted. Remove from heat and cool to 110 degrees.
- Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour and stir until a stiff dough forms (if dough is to sticky, add more flour a 1/4 cup at a time).
- TUrn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, covered with a clean kitchen towel. let rise until double in size about 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter, and lightly brush on top of rolls. Decorate with Rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks. Rolls can stored in an airtight container up to 2 days.