Recipe developed by Abby Love
Makes 24 rolls
1½ c (340g) whole milk
¾ c (190g) hot water
5½ c (710g) Barton Springs Mill AP Flour Mix, plus extra for hand kneading if necessary
1 Tbsp (10g) instant yeast, sometimes labeled bread or rapid-rise yeast
3 Tbsp (40g) sugar
2 Tbsp + 2 tsp (16g) kosher salt, or half as much table salt by volume
4 Tbsp (56g) butter, melted and cooled, plus more soft butter for greasing your pans
In the bowl of a mixer fitted with the dough hook, combine hot water with milk. Assuming the milk is coming straight from your refrigerator, this will bring both to room temperature. Add remaining ingredients and mix on low for 1 minute (speed 2 on a KitchenAid), until all ingredients have been moistened. Allow dough to rest 10 minutes. Increase speed to medium (speed 4) and knead for 7 minutes, until a soft dough slaps around your bowl. This dough will be sticky but will firm up as it proofs. A little extra moisture is needed up front to soften the nutritious bits of bran and germ still present in the flour.
Hand Mix Method
In a medium bowl, combine hot water with milk. Assuming the milk is coming straight from your refrigerator, this will bring both to room temperature. Add remaining ingredients and mix by hand in the bowl until all the flour is moistened and a shaggy dough forms. Allow to rest for 10 minutes. Turn dough out onto a well-floured counter top and knead by hand for 8 minutes, adding up to ½ cup more of flour as needed while you work. This dough may be stickier than you are used to, but will firm up as it proofs. A little extra moisture is needed up front to soften the nutritious bits of bran and germ still present in the flour. Transfer the dough to a greased bowl and cover with plastic wrap. Allow to rest until doubled in size, 1-1 ½ hours. Meanwhile, near the end of this bulk fermentation time, preheat the oven to 350 and grease a 13x9 baking pan, a quarter sheet pan, or two round cake pans with ample softened butter.
To shape the rolls, turn dough out onto a floured surface and flatten slightly. Divide into 24 small portions.* If you have a scale, the portions will be just shy of 2 oz each. Roll each into a tight ball by cupping your hand around the dough and moving it in a circular motion against the counter, pushing one direction with your rounded hand and returning the dough with your rounded thumb. There are many videos online to help you with this if you want guidance! Place the balls evenly in the prepared pans, with about an inch of space between them.
Cover with a damp kitchen towel or a piece of greased plastic wrap and leave in a warm spot in your kitchen. (Near your preheating oven is a good place.) After about 30 minutes, check the final proofing stage. If you press a roll and the indention of your finger remains, they are ready. If the roll bounces back, they need more time. Check again in 10 minutes.
Bake at 350 degrees for 18 minutes, turning once at 10 minutes so the rolls bake evenly. For a boost of flavor, brush the warm rolls with more soft butter when they come out of the oven. Allow to cool for at least 20 minutes before enjoying.
Rolls will keep well for several days in a sealed zip-top bag, stored at room temperature.