Classic Big Batch Dinner Rolls

1. Whisk together the milk, sugar, and yeast in the bowl of a stand mixer or large mixing bowl. Allow to stand for 6-7 minutes, or until the mixture foams on the top.
2. Add the salt, butter, and 3 cups of the flour to the bowl. Using the dough hook attachment, mix until the flour is mostly incorporated. Use a spatula to scrape down the sides. Alternatively, if not using a stand mixer, use a wooden spoon/spatula.
3. Add 3 more cups of flour and mix on low for 30 seconds, then knead on low-to-medium speed for 6-8 minutes. The dough should begin to pull away from the sides and gather around the hook. If the dough appears too sticky after kneading, add flour, ¼ cup at a time. Avoid adding too much more flour, as this will make the rolls dense. The final dough should be elastic but slightly tacky. If not using a stand mixer, stir in the remaining flour using a wooden spoon/spatula and knead by hand on a lightly floured surface until smooth and soft, about 10 minutes.
4. Transfer the dough to a large, greased bowl. Rotate the dough in the bowl to coat all sides. Cover loosely with plastic wrap and allow to rise 20-25 minutes, or until the dough roughly doubles in size.
5. On a lightly floured work surface, gently pat down the dough into a 2-inch thick rectangle, then divide the dough into 24 portions. If you have a food scale, each dough ball should be about 2 ounces.
6. Using lightly floured or greased hands, shape each portion into a ball, rolling on the work surface to create a smooth ball.
7. Divide the rolls into 3 greased 8-inch square pans, spaced evenly.
8. If baking the rolls immediately, cover the pans loosely and allow the rolls to rise for 20-25 minutes, or until they are round and full. Preheat the oven to 350F. Gently brush the tops of the rolls with the egg wash and add your desired toppings (see below for ideas). Bake in the preheated oven for 20-25 minutes, or until light golden brown. Serve warm. Store at room temperature in an air-tight container for 2-3 days.
9. If freezing the rolls, allow them to rise for 10 minutes after placing them in the greased pans. Wrap airtight and freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then unwrap and bake according to the recipe.

Topping Ideas

• Everything Bagel: After brushing with egg wash, sprinkle the tops of rolls with Two Brothers Everything Bagel Seasoning before baking.
• Garlic Herb: Before baking, brush tops of rolls with Heinen’s extra virgin olive oil instead of egg wash and sprinkle with Heinen’s garlic powder and dried rosemary.
• Honey Butter Sea Salt: After baking and while still warm, brush tops of rolls with honey butter (1 Tbsp. Heinen’s unsalted melted butter + with 1 tsp. Heinen’s honey); sprinkle with Maldon sea salt flakes.

*For best results, measure the flour with a food scale. If using measuring cups, first fluff the flour with a fork, then gently spoon it into the cup until slightly mounded. Level it off with a butter knife. Avoid scooping directly with the cup or packing the flour (both can add too much flour and lead to dense, dry rolls).

Recipe adapted from King Arthur Baking.