Buttery, mile-high, fluffy, tender-but-chewy, and exacly what dinner rolls should be. Start to finish in an hour!
Prep Time 10mins
Cook Time 35mins
Total Time 1hr
6cupsall-purpose flour1 lb, 9.5oz (723g)
2tbspinstant or active dry yeast(24g)
1tbsp kosher salt (18g) if using table salt, reduce to 1 1/2 tsp
2cupsvery warm water(480 ml) about 120 degrees F
1/2cupmelted butter, divided(120 ml)
non-stick cooking spray
Mix the flour, yeast, sugar, salt, water and 1/4 cup (60ml) of the melted butter in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine. Form a smooth ball. Return the dough to the bowl, cover with a clean tea towel, and let rise in a warm place for 15 minutes. Lightly spray a 9 x 13 inch baking pan with non-stick cooking spray.
Divide the dough in twenty equal-size pieces. Roll each piece of dough into a tight ball and arrage in five rows of four each in the prepared pan. Place on the middle rack of a COLD oven with a pan of hot tap water below it. *Close the oven, set the heat at 400 degrees F and set the timer for 35 minutes.
After 35 minutes, remove the bread from the oven and brush generously with the remaining butter. lace the pan on a cooling rack to cool for at least 10 minutes before serving. If you want to slice the rolls for sliders, you'll need to let them cool completely before slicing.
*If your oven tends to run warm, or preheat quickly, I suggest checking these starting at about 25 minutes. Not all ovens preheat at the same rate, so checking will make sure you don't overcook them. When they are golden brown they are ready.