• This recipe will yield between 24-30 dinner sized rolls.

YEAST

• In a 1 cup glass measuring cup – fill with ½ cup of warm water 100℉-110℉ add the 1 tablespoon sugar and give a quick stir to combine. 
  1 tablespoon sugar, ½ cup warm water
  
• Immediately add the 2 pkts of yeast and gently stir to just barely incorporate the yeast into the water.  Set aside for about 8-10 minutes– you want the mixture to bloom/bubble to the top of the measuring cup.
  2 – ¼oz pkgs active dry yeast
  

DINNER ROLL DOUGH

• While the yeast is blooming start the dough.

  Combine the 5 cups flour, sugar and kosher salt together in a stand mixer mixing bowl with a paddle attachment. Run for 30 second to mix the dry ingredients. 

  Pro Tip: whisk your flour before you measure it to aerate it. Then spoon or scoop it into the measuring cup above the rim, then level with a knife or side of the scoop.
  5 cups all-purpose flour, ¼ cup sugar, ½ Tbsp. kosher salt
  
• In a 2-cup glass measuring cup add the milk and warm in the microwave 30 second increments until the mixture registers 100℉ - 110℉.  Immediately add the ¼ cup oil to the milk and give it a quick stir.
  1 ½ cups warmed milk, ¼ cup canola oil
• Gradually add the milk/oil mixture to the flour mixture while the stand mixer is running, just until the ingredients combine. 
• Once the yeast is ready add it into the dough and mix together (it will look very sticky). 
• Change out the paddle attachment to the dough hook.  “Knead” with the dough hook for a total of about 6-7 minutes, until the dough is tacky but has started to pull away from the sides of the bowl and has a bit of an elastic appearance.. 

  If after 3-4 minutes the dough is still very wet and sticky add 1-2 tablespoon more flour (you may need to add up to ¼ cup) and keep kneading. 
  

FIRST RISE

• Turn the dough out onto a clean, lightly floured surface. Form the dough into a nice round ball.
  
• Grease a very large bowl and place the dough ball into the bowl. Turn the dough over a few times to get oil on all sides. Cover the bowl with a tea towel, light cotton towel, or loose fitting plastic wrap. Let the dough rise in a warm place for 1 ½ hours. It will double or triple in size.
  
• With softened butter grease a 9x13 glass baking dish. Set aside.
  2 tablespoon Salted Butter
• Punch the dough down and turn it out onto a floured surface. Using a knife, bench scraper or pizza wheel, cut/divide the dough into 24-30 equal pieces.
  
• Form the dough into equal sized smooth balls:

  Take one piece of the dough into your hands. Pull the edges of the dough to the bottom, working all the way around the edges, making a smooth ball.
  
• Then place the dough ball (seam side down) on a clean, NON-floured part of the counter, place your hand over top and move your hand in a circle, rolling the dough around under your hand. It should be a little tacky on the counter.
  
• You will feel when it has reached a nice round ball.
  
• Place the dough balls, seam side down, in the 9x13 greased glass pan. Place them in 6 rows of 3 each which is 18 rolls.

  You will have some extra rolls that can be frozen or you can make all the rolls in (2) 8x8 or 9x9 pans.

SECOND RISE

• Once the rolls are in the pan, cover and let rise again until they double in size (about 40 minutes).
  
• Preheat your oven to 350℉ during this time.

BAKING

• Once the rolls have risen, lightly brush the tops of the dough with melted salted butter.
  2 tablespoon Salted Butter
  
• Bake at 350℉ for around 25 minutes, until golden brown on top and the middle is cooked through.

TOPPING

• Make the topping while the rolls are baking by combining the salt, sugar and dill together in a small ramekin.
  ½ teaspoon sugar, ¼ tsp. dried dill, ½ teaspoon kosher salt
• Remove the rolls from the oven and immediately brush with a generous amount of melted butter and sprinkle with some of the salt/dill mixture. You may not need to use all the salt/dill mixture on one pan of rolls.
  3 tablespoon Salted Butter
  

MAKE AHEAD DINNER ROLL DOUGH

• Make the dough through the first rise. Then quickly form the rolls and place in a greased pan about 1 inch apart. Cover tightly and pop in the fridge. (I highlight quickly because you don't want additional yeast to develop before you get them in the fridge to arrest the yeast development)

  On day 2 you will remove the rolls from the fridge, keeping them covered for about 1.5 hours at room temperature, this is the second rise. Then bake as directed above.

FREEZING DINNER ROLL DOUGH

• Make the dough through the first rise. Then quickly form the rolls and place in a greased pan or pan lined with wax or parchment paper. Cover tightly and pop in the freezer. (I highlight quickly because you don't want additional yeast to develop before you get them in the freezer to arrest the yeast development)

  Once the rolls are frozen completely they won't stick together so you can place them in a freezer safe baggie. They will be good for about 3 months.
• To Bake: remove the frozen dinner roll dough and place in a greased pan about ½-1 inch apart, cover them tightly and thaw/rise at room temp for 4-5 hours, then bake as directed above.