Yields approximately 65 rolls
Ingredients
- ⅓ cup butter, softened
- ½ cup + plus 1 tablespoon Crisco
- 1 cup + 2 tablespoons sugar
- 5 eggs
- 3 ½ tablespoons active dry yeast
- ¾ cup + 2 tablespoons warm water
- 3 ½ lbs all-purpose flour
- 2 ½ tablespoons salt
- 3 cups + 2 tablespoons buttermilk
- ½ cup + 2 tablespoons honey
- 2 tablespoons dough stabilizer
Directions
- Warm buttermilk, honey, and water (~ 110°F).
- Add buttermilk/honey/water mixture to the mixer fitted with a paddle attachment.
- Add the yeast and a little bit of the sugar and whisk together. Allow to bloom for several minutes until foamy/bubbling.
- Add eggs. Then, add the rest of the sugar and flour.
- Once mixed, add crisco and butter.
- Mix on lowest speed until the dough starts to come together, then add the salt.
- Then, mix on speed 2 for 12-16 minutes. Dough should be glutenous/stretchy.
- Turn the dough out into a large bowl or tub sprayed with nonstick spray. Fold the corners into and over each other into the center and then flip the dough. Refrigerate.
- Portion into ¼ cup rolls and allow to proof until almost doubled.
- Brush with egg wash, sprinkle with salt.
- Bake at 325°F until golden brown, about 10 minutes.
- Once out of the oven, brush with melted butter.
Recipe courtesy of pastry chef Chrysta Poulos of Rocket Farms Restaurants
