These old-fashioned pan rolls are the kind of bread that make a holiday meal truly memorable—pillowy soft, golden brown, and irresistible with good butter. They’re the rolls you want to tear apart while steam rises from the center, perfect for sopping up gravy or pairing with jam the next morning. Since they’re made with yeast, they do require a little planning, but the process is simple and rewarding. We like to start the dough the day before, then shape and let the rolls rise on the day of serving. As the turkey rests or the roast finishes, slide the pans into the oven and let the kitchen fill with the smell of fresh bread—timed to be served warm at the table.
INGREDIENTS:
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast (4 1/2 teaspoons)
1/2 cup nonfat dry milk powder
6 cups all-purpose flour
2 cups water
1/2 cup butter
2 eggs
Vegetable oil (for greasing)
2 tablespoons melted butter (for brushing)
METHOD:
In the bowl of a stand mixer using paddle blade, combine sugar, salt, yeast, dry milk powder, and 2 1/2 cups of flour.
In a large measuring cup, heat water and butter until very warm (120°–130°F) in the microwave. The butter does not need to melt completely.
With the mixer on low, slowly add the warm liquid to the flour mixture until blended. Beat in eggs. Increase speed to medium and beat for 5 minutes, scraping the bowl as needed. Add 1 1/2 cups more flour to form a thick batter and continue beating for 5 minutes.
Switch to dough hook. Add enough of the remaining flour to form a soft dough. At a low speed, knead until smooth and elastic, about 8–10 minutes.
Place dough in a large greased bowl, turning once to coat the top. Cover with plastic wrap and a towel, and let rise in a warm, draft-free spot until doubled in size, about 1 1/2 hours.
Punch down the dough, turn it over, and lightly brush with vegetable oil. Cover tightly and refrigerate overnight, punching down occasionally. This allows flexibility in timing and develops flavor.
When ready to bake, grease a 15 1/2 x 10 1/2-inch roasting pan (or half-sheet pan) plus a smaller pan. Divide dough into 30 equal pieces. Shape into smooth balls and place in the pans, spacing evenly. Cover with a towel and let rise again until doubled, about 1 1/2 hours.
Preheat oven to 375°F. Bake rolls for 27–30 minutes, or until golden brown and hollow-sounding when tapped.
Cool in the pan for 5 minutes, then remove to a wire rack. Brush lightly with melted butter for a soft, glossy finish. Serve warm.
YIELD: Makes 2 1/2 dozen rolls
