Big Fat Yeast Rolls from Quincey's - an iconic side dish from one of America's oldest and most successful buffet chains (before they went out of business anyway).
Course Side Dish, Yeast Breads
Cuisine American
Servings 202.5 oz rolls
Ingredients
½cupvery warm water115 g
2Tablespoonsdry yeast18 g
⅓cupsugar67 g
1 ⅔cupswarm whole milk412 g
2large egg slightly beatenroom temperature, 73 g
2tspsalt14 g
5tablespoonsbutterchopped and softened, 75.6 g
6 ½cupsall-purpose flour780 g
HONEY BUTTER
4Tablespoonsbutter softened
3Tablespoonshoney
3Tablespoonsconfectioners sugar
Instructions
Make Honey Butter: Combine all ingredients. Stir until creamy. Reserve at room temperature to keep soft.
In a small bowl add warm water.
Sprinkle in the yeast and 1/4 teaspoon of sugar.
Stir gently until combined.
Proof until foamy.
Pour yeast mixture into a large bowl and add remaining sugar, warm milk, salt, and butter.
Mix until well combined. Add half the flour and knead for 5 minutes.
Add the eggs, one at a time, and mix until incorporated.
Add the rest of the flour, ½ cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead for 5 minutes.
Transfer dough to a large, greased bowl.
Cover bowl with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
After rising time has passed, divide the dough into 24 pieces. Roll each piece into a ball, and place it on a half sheet pan covered with parchment paper, sprayed lightly with Pam.
Brush rolls with honey butter.
Loosely cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
Preheat oven to 375.
Remove plastic wrap and bake for 14-20 minutes or until golden.
Brush hot rolls with leftover honey butter.
Notes
The Big Fat Yeast roll was so popular... it starred in commercials and was available as a stuffed toy.