Dana's Heavenly Rolls

I've heavily adjusted this recipe I received from a friend when we lived in Laramie, Wyoming several years ago. I've been asked to bring these rolls on many occasions.  My favorite way to eat these is broken into pieces and soaked in milk.

Recipe:

3/4 cup bread flour (for Tangzhong)

2 cups water
7 ounces hard wheat flour (about 1 1/2 cups)

30 ounces bread flour (aout 6 cups)
2 tablespoons + 1/2-1 teaspoon instant yeast

2 cups whole milk

10 tablespoons sugar
4 teaspoons salt
1 cup oil

1. Make Tangzhong (or flour paste), which helps the rolls stay soft longer than a day, by whisking the water and 3/4 cup bread flour together until smooth.  Microwave on high in 30-second increments, whisking after each one, until it thickens like pudding.  

2. Whisk in the whole milk until smooth.  Whisk in eggs one at a time.  Whisk in the yeast and hard wheat flour and then half of the bread flour. 

3. Transfer dough to mixer, add the rest of the flour and mix on low with dough hook for 1-2 minutes until all flour is hydrated.  Let rest 15 minutes, covered with towel.  

4. Add sugar and salt and mix on low 5 minutes.  Add oil 1 tablespoon at a time until it's all added. Continue mixing on low 5 more minutes, scraping down bowl if necessary.  

5. Transfer dough to oiled bowl, turn dough in the oil, and cover with plastic wrap. Let rise until double (45-60 minutes). Divide dough into approximately forty eight 50-55 gram pieces.  Shape into balls, place touching in greased sheet pan in even rows OR roll out, cut in strips and twist on finger, Let rise until almost double. Bake at 375°F on lower rack for about 25 minutes until golden brown.  Brush with melted butter.  

Makes 48 rolls.