Mom's Holiday Butter Rolls

These are pretty much the perfect dinner roll, and don't need much introduction.  Mom usually makes a double batch for large family gatherings.  

Mom's Holiday Butter Rolls

Makes 24 regular or 16 large rolls.

Ingredients

2 rounded tablespoons active dry yeast
1/4 cup water; warm (110 to 115 degrees F)

2 cups milk

1/2 cup sugar

1 large egg; lightly beaten

1 teaspoon salt

6 1/2 cups all-purpose flour

1 cup butter plus 1/4 cup butter, melted; divided

Preparation

In stand mixer bowl, dissolve yeast in warm water.  Let stand until foamy, 5-10 minutes.  Meanwhile combine milk, sugar, 1 cup of butter in a sauce pan and heat until butter melts.  Cool this down a bit in the fridge until it is warm not hot, then whisk in egg and salt.  Pour into the stand mixer bowl with the yeast.  Gradually add 3 cups flour, one cup at a time; beating until smooth with dough paddle attachment.   (Mom says she may switch to the dough hook at some point, but couldn't remember.) Add remaining flour, beating to make a soft dough (dough will be slightly sticky).   Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.

Punch down dough. Turn out onto lightly floured surface, divide dough into 2 equal portions, knead a few times times. Let rise about 10 minutes. Lightly grease 2 baking sheets. Using a floured rolling pin, roll one dough half into a 14 to 16 inch circle.  Spread 2 tablespoons melted butter on the dough circle.  Cut circle into 12 wedges.  Roll up each wedge, starting at wide end. Place point-side down, 2-inches apart, on prepared baking sheets. Curve ends to form a crescent shape.  Repeat with the remaining dough half and remaining 2 tablespoons melted butter.  Rolls may be frozen at this point, see below for freezing instructions.  If baking immediately, cover loosely plastic wrap and let rolls rise in a warm place, until almost doubled, about 1 hour.

Preheat oven to 350 degrees F.  Bake in the center of oven until light golden brown, about 15 minutes. 

Note: For make-ahead frozen rolls; mix, rise, and shape rolls as directed. Place on a nonstick or parchment-lined baking sheet that will fit in freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Transfer rolls to a plastic freezer bag. Freeze rolls for up to 2 weeks, but no longer, because the leavening power of the yeast will begin to decrease.

To defrost and serve freezer rolls, place unbaked frozen rolls on greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise in a warm place, until doubled in bulk, about 2 to 3 hour. The rolls may also be thawed overnight in the refrigerator. Bake as directed.