-
1
Melt 8 tablespoons butter in a saucepan over low heat.
-
2
Stir in the milk, sugar, and salt and cook over medium heat, stirring, until simmering.
-
3
Remove the mixture from the heat and allow it to cool.
-
4
In the work bowl of a stand mixer fitted with a dough hook, combine the yeast and warm water.
-
5
Stir until the yeast is dissolved.
-
6
Allow to stand for about 10 minutes, until bubbly.
-
7
Stir the cooled milk mixture into the yeast mixture.
-
8
Add 5 cups of the flour and beat until smooth.
-
9
Add a little more flour as needed if the dough seems sticky.
-
10
When the dough starts to pull away from the sides of the bowl, turn off the mixer and transfer the dough to a lightly floured work surface.
-
11
Knead the dough for a minute or two with your hands, just until smooth.
-
12
Place the dough into a large, well-buttered bowl and allow it to rise in a warm place for about 30 minutes, or until doubled in size.
-
13
Melt the remaining 8 tablespoons of butter.
-
14
To shape the rolls, pull off 1/4-cup pieces of dough and roll them into about 16 balls about 2 1/2 inches in diameter.
-
15
Flatten each ball slightly and make an indentation down the middle with a spatula.
-
16
For each ball, butter one half with about 1 1/2 teaspoons of the melted butter and fold the other half over it, lightly pressing on the edges.
-
17
Preheat the oven to 400F.
-
18
Butter a baking sheet.
-
19
Place the rolls at least 1 inch apart on the prepared baking sheet.
-
20
Cover the rolls with a clean kitchen towel and allow them to rise again for about 30 minutes, or until doubled in size.
-
21
Bake the rolls for about 15 minutes, or until lightly browned.
-
22
Remove the rolls from the oven and cool on the baking sheet for 5 minutes.
-
23
Transfer the rolls to a wire rack and cool for at least 15 minutes before serving.
