from Chef Annie Pettry of Decca, Louisville, Kentucky
1 cup milk
¼ cup sugar
1½ teaspoons salt
¼ cup butter, plus more to grease pan
½ cup warm water
2¼ teaspoons (1 packet) instant yeast
1 egg, whisked
5 cups all-purpose flour
Scald milk. Stir in sugar and salt to dissolve. Add butter and allow to melt. Let cool.
As milk cools, combine warm water with yeast and bloom for 5 minutes.
Combine cooled milk mixture with bloomed yeast and whisked egg in bowl of standing mixer fitted with dough hook attachment. Mix on medium-low, adding flour in 1 cup at a time, until soft and sticky dough forms.
Turn dough out onto lightly floured surface and knead for 3 minutes.
Grease a large bowl and turn dough into bowl. Cover with plastic or damp towel. Place in warm spot to rest until doubled in size, about 1 hour.
Butter a 9x13-inch casserole dish.
Transfer dough to floured work surface and pinch off 2-inch balls. Place balls 1-inch apart in buttered casserole dish. Cover with plastic and refrigerate overnight.
Remove from fridge and place in warm spot until doubled in size, about 2 hours.
Preheat oven to 400 degrees.
Cook for 10-12 minutes, until tops are golden brown.