Dinner rolls for a crowd

I had volunteered to make 10 dozen dinner rolls from scratch on Saturday.  I may have made as many as 4 dozen at a time before, but I was pretty sure I could do it.

I started with this recipe for Classic Dinner Rolls from allrecipes.com.  It only makes 1 dozen, so I had to do some math.  Actually the web page will let you resize the recipe, so I changed the amount to 24 rolls and used that to figure out how much flour, sugar, and butter I would need.

Then I decided to double that amount again for each batch so that my making 3 batches, I would have 12 dozen rolls.

When you double and/or quadruple a recipe, sometimes you have to make some changes to the ingredients and the method.  So here is my recipe for 4 dozen dinner rolls.

DINNER ROLLS FOR A CROWD

8 cups of bread flour (I used Gold Medal)

2 pkg. RapidRise yeast

1/2 cup sugar

2 tsp salt

2 cups milk (I used 2%)

1 cup water

1/2 cup butter

 

Heat the milk, water, and butter until very warm, 120 to 130 degrees on a candy thermometer.

While milk mixture is heating, combine 2 cups of flour, undissolved yeast, sugar, and salt in bowl of KitchenAid mixer with paddle attachment and mix.  Add milk mixture to flour mixture.  Beat for 2 minutes at low setting on mixer.  Add another cup of flour and beat for 2 minutes at a higher speed, scraping sides of bowl as needed.

Continue adding flour one cup at a time until dough pulls away from the sides of the bowl.  Turn out onto lightly floured surface and let rest for a few minutes.  Knead dough until smooth and elastic, using only as much flour as needed.  Dough should be sticky and soft.

Carefully transfer dough to large greased bowl.  Coat top of dough with cooking spray or oil.  Cover and let rise in a warm location until double.

Turn dough out and divide into two portions. Cover one portion on your floured surface and return the other portion to the bowl.  Cover and let rest for 10 minutes.

Roll or stretch each portion of dough into a rectangle that is big enough to divide into 24 rolls.  Place rolls in 9 x 13 pan that has been greased or sprayed.  Spray or oil top of rolls and place in a warm location until double in size.

Bake at 375 degrees for 20 minutes or until golden brown.  Brush with melted butter.  Can be removed from pan to cool, or you can leave them in the pans.  Enjoy!

 

 

 

 

 

 

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About countrybydesign

blogging, photography, cooking, baking, quilting, genealogy
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One Response to Dinner rolls for a crowd

  1. Pingback: Soft White Bread Rolls « Kerrys Recipes

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