Categories: Pizza/flatbread
Ingredients
- 2 1/4 oz. package active dry yeast
- 1/2 cup sugar
- 2 cups warm water
- 1 large egg, lightly beaten
- 2 tsp kosher salt
- 6 cups all-purpose flour, plus more for kneading and dusting
- 2 sticks plus 2 tbsp. salted butter, at room temp, plus more for the bowl
Directions
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Combine the yeast, a pinch of the sugar, and 1/2 cup warm water in a large bowl and let stand until foamy, about 5 minutes. Stir in the beaten egg, salt, the remaining sugar and 1 1/2 cups warm water. Add 5 cups flour and stir until a soft, sticky dough forms. Add 1 stick butter and stir until combined, then add the remaining 1 cup flour and stir until a stiff dough forms. Transfer to a floured work surface and knead until smooth, about 5 minutes, adding a few tbsp. flour if the dough is sticky. Transfer to a buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
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Punch down the dough and knead a couple of times; cover and let rest 15 minutes. Turn out the dough onto a lightly floured surface and roll out to 3/8 inch thick. Cut out rounds using a floured 2 3/4 inch cutter. Reroll the scraps and cut out more rounds, if possible.
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Melt the remaining 10 tbsp. butter in a small saucepan. Remove 2 tbsp. melted butter to a small bowl and set aside for brushing. Dip both sides of each dough round in the saucepan of butter, letting the excess drip off. Fold the rounds in half and arrange open-side up in a 9×13-inch glass baking dish. Cover with plastic wrap and let rise until almost doubled in size, about 1 hour.
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Preheat the oven to 400. Remove the plastic wrap and bake the rolls until golden, rotating the pan halfway through, 20-25 minutes. Brush the tops with the reserved 2 tbsp. melted butter and let cool slightly in the pan, about 10 minutes.