Ingredients
Scale
- 5 teaspoons of active dry yeast
- 1/3 cup warm water (110° to 115°)
- 9 cups flour, divided
- 2 cups warm milk (110° to 115°)
- 1 cup room temperature butter
- 1 cup sugar
- 6 eggs
- 2 teaspoons salt
- 3-4 tablespoons butter, melted and cooled
Instructions
- Dissolve yeast in water in a large mixing bowl or bowl of your mixer. Using a stand or hand mixer with whisk attachment, add 4 cups flour, milk, butter, sugar, eggs and salt. Beat until smooth.
- Switch to dough hook on mixer and enough remaining flour to form a soft dough. Knead until smooth. Place in a oiled bowl. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into four equal parts. Roll each into a 9 inch circle and and brush with butter. Cut into eight pie wedges. roll up each wedge from the wide edge to the tip of dough, and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed.
- To bake, place on Silpat or parchment lined baking sheets. Thaw 5 hours, or until doubled in size. Bake at 375° for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.