Dinner Rolls

Instructions

1. 1Heat the milk, vegetable oil, and sugar in a large saucepan over medium heat. I use a large dutch oven. Whisk ingredients together. When mixture is between 100-110°F, remove from heat.
2. 2Sprinkle the yeast on top and let it sit on the milk for 1 minute, before whisking it in.
3. 3Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4. 4Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or refrigerate up to 3 days, punching down the dough if it rises to the top of the bowl.
5. 5Melt 1 stick butter (more if necessary). Brush some of the butter using a pastry brush on the bottom and up the sides of two 9”x13” pans to grease them. Keep remaining butter in the saucepan on the stove.
6. 6Preheat the oven to 375°F.
7. 7Turn dough out onto a floured work surface.
8. 8Pinch chunks of dough and form into balls, about the size of the “Cuties” mandarins. This is easier if the dough is room temp. If you have put it in the fridge, try to let it come to room temp or you may need to use more flour as the dough is less elastic.
9. 9Place the rolls in the pans, allowing some space between them. Cover with a dish towel and set aside to let rise for at least 20 minutes before baking.
10. 10When risen, brush the tops of the rolls with butter and sprinkle with kosher salt. I like to sprinkle some or all of the rolls with the chopped rosemary as well, but totally up to you.
11. 11Bake for 15-20 minutes, until golden brown. At this point, your kitchen will smell amazing. Resist the urge to rip into one immediately, as the steam will likely burn you. Enjoy!!