48 rolls


Active dry yeast-.75-In large mixing bowl, dissolve yeast in water.
Warm water (105 to 110°F)-63/4 cup-
Butter, softened183 cupsAdd all, using only 1 lb. 3 oz. flour initially. Beat at medium speed until smooth. Add remaining flour; beat until smooth.
Frozen (thawed) liquid whole eggs110--
Sugar-36 Tbsp.-
Salt--2 tsp.-
Flour, divided239 cups-
Frozen (thawed) liquid whole eggs-5.2-Mix.
Water--2 Tbsp.-
Total approximate weight6 lb.9 oz.  

Cover bowl and proof until doubled, 1 to 2 hours.  Punch down dough.  Cover and refrigerate 8 to 12 hours; punch down dough.  Spray coat 48 (1/2 cup each) muffin cups or brioche pans.  Turn dough out onto lightly floured surface.  Cut off a 12 oz. portion; refrigerate.  Cut remaining dough in half; refrigerate one-half.  Slice non-refrigerated dough into 1.9 oz. portions; roll into balls.  Place in muffin/brioche cups.  Repeat with remaining half.

Cut the 12 oz. dough into .25 oz. pieces.  Roll each piece into a small ball.  With lightly floured clean finger, make 1/2-inch deep indentation in center of each larger dough ball.  Place a ball into each indentation.  Proof additional 30 to 60 minutes.

Heat oven to 375°F.  Gently brush egg wash onto tops of rolls.  Bake until firm and golden brown, 15 to 17 minutes.  Remove from pans; cool or serve immediately.

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