Thanksgiving Food Deconstructed: Part 2

I really didn't need THIS many dinner rolls for our dinner :) But once cooked, they freeze well.

My daughter wanted to help with these this year. Punching down the dough is the best part.

She helped shape the rolls before their final rise.

Here they are ready to go into the oven. The recipe:

2 1/2 cups of warm milk

4 teaspoons of active dry yeast

1/2 cup of sugar

2 eggs

1/2 cup of butter melted and slightly cooled

2 teaspoons of salt

7 cups of all-purpose flour

Pour milk into the bowl of a stand mixer and sprinkle with yeast. Let it rest and foam for 5 minutes. Beat in sugar, eggs, 1/2 cup of melted butter. Use dough hook and gradually add flour and salt. This is a soft and slightly sticky dough. More or less flour may be needed.

Put dough in a large bowl sprayed with cooking spray. Let rise about an hour. Dough should double in size. Punch down and turn. Repeat two more times.

Break off 2-3 inch size pieces of dough to roll and tuck into rounds. Place in a baking dish prepared with cooking spray. (2 9-inch rounds work well for this amount of dough)

Cover and let rise until doubled in size.

Bake at 400 degrees for 10 to 15 minutes - until tops and nice and brown. Brush with melted butter (optional).