16-1/2 ounces
(3-2/3 cups) all-purpose flour
1/4-ounce package rapid-rise yeast
1/3 cup granulated sugar
1 teaspoon table salt
1 cup half-and-half
3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan
3 large egg yolks
1 ounce (2 tablespoons) unsalted butter, melted
Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and
salt.
Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to
the flour mixture now.
Fit the mixer with the dough hook. In a small saucepan over medium heat, heat
the half-and-half and the 3 ounces of butter, stirring constantly, until the
butter melts and the liquid registers about 120°F on an instant-read
thermometer. With the mixer on medium low, pour the warm milk mixture into the
dry ingredients. Add the yolks. Mix on medium low until the flour is completely
incorporated, 1 to 2 minutes.
Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about
2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons
coarsely ground black pepper now.
Increase the speed to medium high and knead until the dough is very smooth and
elastic and pulls away from the bottom of the bowl (a little will stick to the
sides), about 5 minutes.
Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs
(try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now.
If the dough climbs up the hook, stop the mixer and scrape the dough back into
the bowl. Repeat as needed. Also, the mixer might dance around on the counter,
so hold on to it.
Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a
ball. Lightly grease the sides of the same bowl (or another large one) and put
the dough into it. Cover the top securely with plastic. Let the covered dough
rise in a warm spot until nearly doubled in size, 45 to 55 minutes.
Portion the dough: Turn out the dough onto a clean surface and gently press to
deflate. There's no need to flour the countertop or your hands (unless you're
making the herb variation, in which case the dough may be sticky). With a pastry
cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to
2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions.
Lightly grease a 9x13-inch Pyrex baking dish with butter.
Shape the rolls: Work with one piece of dough at a time; cover the others with
plastic or a damp towel. There's no need to flour your hands (unless you're
making the herb variation). Put one piece of dough on the counter. With a cupped
palm, press down gently but firmly, rolling the piece in tight circles on the
work surface until it forms a smooth-skinned ball with a seam on the bottom. Put
the ball, seam side down, in the greased baking dish, cover loosely with
plastic, and repeat with the remaining dough. (The dough balls can be arranged
in rows or placed randomly; just be sure they're even.) Cover the baking dish
with plastic and let the balls rise in a warm spot until they're about one and a
half times their original size and have risen about three-quarters of the way up
the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes,
depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.
The shaped rolls have a tight skin on the top and a neat seam on the bottom.
Poppyseed Variation: If making this variation, sprinkle on 1 teaspoon poppyseeds
now.
Bake the rolls: Remove the plastic wrap and bake the rolls until they're puffed
and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with
the melted butter, if you like. Serve warm.
