Ingredients

• 2¼ tsp yeast
• ½ cup warm water 110 -120°
• ½ cup sugar
• 6 ½ cups in all of all purpose flour
• 2 cups of room temperature milk
• 1½ sticks of room temperature butter
• 2 large eggs
• 2 tsp salt

Directions

• 1. Start by blooming the yeast. Put 2 ¼ tsp dry active yeast in a medium bowl.
• 2. Add ½ cup warm water 110 degrees, no hotter.
• 3. Add ½ cup sugar. Stir gently. Set aside for a minute
• 4. Add ½ cup all purpose flour or bread flour in to the yeast mix stir gently. Cover with plastic wrap and place in a warm place to let it bloom.
• 5. While the yeast is growing start building the dough by adding the following ingredients to your mixer:
• 6. 2 cups of room temperature milk.
• 7. 1½ sticks of butter ( melted) start mixing on low speed
• 8. 2 large eggs 1 at a time ( I don’t refrigerate my eggs so in all my recipes they’re room temperature )
• 9. In a separate bowl measure 6 more cups of flour.
• Turn mixer to a very slow speed and start adding the flour turning up speed as needed
• Add 2 tsp salt and let it mix in
• Then add the yeast mixture and let it mix for 2 to 3 minutes.
• *This dough is not anything like the bread dough that I’m used to. It’s so wet and loose that I’d almost call it a
• Batter.
• See pictures.
• 10. Butter a large bowl and transfer dough into it using scraper.
• 11. with a towel (not plastic wrap) Set in a warm place and let it rise until double about 1½ to 2 hours. Your dough should be at least double in size. Mine looked like a ballon.
• 12. Flour your work surface by sifting flour on it evenly.
• This dough doesn’t require punching down and it’s going to be really sticky.Turn out the dough. Flour your hands and press the dough just turn it a little on the flour surface to make sure it’s not sticking.
• 13. With floured hands pat the dough until it’s about 1½ “ thickness.
• 14. Time to start cutting the rolls.
• This is another thing I changed. My yeast rolls aren’t especially shaped like a Parker roll because they are folded over. I made them like that the first two times I made them and I just didn’t like my outcome. My method takes a little dough experience but it’s really easy once you have the knack*
• This recipe yields around make 24-30 rolls more or less. I did something I’ve never done before in yeast roll recipe . I used my biscuit cutter. I cut out the circles until I ran out of room, weirdness then I actually put the scraps the together and kneaded what was left lightly, I didn’t use the biscuits cutter on those. I cut the leftover dough into equal pieces and rolled them onto balls. Think of kindergarten making a snowman. Just roll each piece into a smooth ball. And place in a pan.
• 15. I ended up with 30 rolls. I placed them on a large baking pan almost touching each other. These are going to be pull apart rolls.
• 16. Cover with a towel and put in a warm place and let proof for 45 minutes to 1 hour.
• Bake at 350° regular bake not convection, on bottom rack for 13- 14 minutes or until golden brown.

Photos