Measure once or twice or not at all...

I love a good carb and bread bowls are fantastic with soup – but what if you have more than one soup and just need some fresh rolls to dip into different soups? On Halloween we had our friends for dinner, while our kids were all out trick or treating – we were enjoying warm yummy soup and these amazing dinner rolls. This recipe makes an insane number of them. A giant tray of them! Next time I might freeze some dough balls or maybe half the recipe. They were puffy and delicious. Fantastic dipped into soup and also with some butter on them.
I think next time I would also weigh the dough and then each dough ball. I was winging it and it was clear in the different sizes of my rolls. Let’s be honest it’s about how they taste now if they were wonky in size, but it would be easier to cut them into smaller amounts and know you were somewhat even… hindsight right?

Dinner Rolls
2 ½ cups warm water
2 tablespoons active dry yeast
½ cup (1 stick) salted butter, melted
2 teaspoons salt
½ cup sugar
1 egg
7 cups all-purpose flour

Instructions
1. Combine warm water and yeast in a large mixing bowl. Stir in melted butter, salt, sugar, egg, and flour. Mix until combined, then knead 10 minutes until smooth.
2. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 40 minutes.
3. Punch down, shape into rolls, and place on a greased baking sheet. Cover and let rise until doubled again, about 30 minutes.
4. Bake at 350°F for 22–25 minutes, until golden brown.
5. Serve warm with butter — the ultimate soup-season side.