So this turned out to be a decent imitation! Personally, it was more of an Abe & Louie’s style but tasted amazing, none the less.
This dough is rather elegant…. It’s soft, smooth and silky.
It starts with butter melted in simmering milk. The yeast will become frothy after about 10 minutes in 110° water. I was being impatient and had to watch the temp on the thermometer slowly make its way down….
You then add the beaten eggs, salt, sugar and flour. I found the quantity of flour to be too little so I ended up adding another cup, as it was coming together in the mixer.
After a quick knead, it was to time to rest. After about an hour, it doubled in size. A quick punch and light kneading, and we were ready to go.
Instead of a baking sheet, lined with parchment paper, I opted for the cast iron skillet, lightly oiled.
They will continue to rise, in the pan, so don’t overcrowd!
They baked up beautifully!!
Recipe courtesy of Bobby Flay.
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Newburyport Bites 
This recipe looks great but there are some things I am curious about: (wanting to make these for Thanksgiving)
1) How many rolls total does this make?
2) I see a comment below the photo of the flour that says you added in another cup because the “quantity looked too little.” How would someone who has never made these before and following the amounts in the recipe know how to adjust if needed?
3) Can you make the rolls and freeze them? If so…. what step would you freeze them at, and then would you bake them frozen, or let them thaw first?
Hi! It made seven pretty decent sized rolls. So I could tell it needed more flour because it was too sticky to handle. Just keep adding until it’s tacky but not sticky. It really all depends on the humidity level. As far as freezing, I would probably cook them 80% then freeze. So par cook and then finish them off, when they’re almost 100% defrosted. Good luck!!!
Thanks! I am excited to make these for Thanksgiving. Will let you know how it goes!