Soft Dinner Rolls for Thanksgiving...easy and effortless

Hello Bakers,
Here is the recipe from Saturday’s DoughDr - the soft rolls for Thanksgiving. I recommend practicing them before the big week. And I am working on freezing the dough ahead of time and par baking at home - it will be short term - but maybe it can be done. I will keep you posted. The demo is in this week’s show - here is the link. DoughDr Archive
Equipment
Mixing by hand: large mixing bowl, hard plastic bowl scraper, wooden spoon, plastic wrap, scale, baking pan - 9X13” pan or 1/4 sheet pan or 10” cake pan - greased
Mixing by mixer: stand mixer fitted with the dough hook, hard plastic bowl scraper, plastic wrap, scale, baking pan - 9X13” pan or 1/4 sheet pan or 10” cake pan - greased

Ingredients - weighed in grams for accuracy
158g water (80 degrees)
7g yeast (use instant or 1 package active dry)
85g milk - 80 degrees
380g flour
30g butter
15g sugar
8g salt

Total dough weight: 683g yield 12 rolls (55g wet dough weight)

Fit the bowl with the dough hook, combine the water and yeast in the mixer bowl, stir for 5 seconds, and let sit for 5 minutes
Add milk , flour, butter, sugar and salt to the water and yeast.
Mix on speed 2 for 2 minutes, reduce speed to low and mix for 2 minutes. Stop the mixer, scrape down, mix on speed 2 for 1 minute.
Dump the dough out on the work surface and knead for 1 minute to smooth out.
Place dough in medium sized bowl, greased with butter and let bulk ferment for 60-75 minutes.
Divide dough into 12 equal pieces about 55 -56g each. Round each piece and place in a well buttered 13X9” pan.
Cover and proof the rolls until they have expanded and have a marshmallow like texture. When the sides are gently squeezed the finger imprint should stay and not spring back. Proofing takes at least an hour - unless the kitchen is very warm.
Rolls can be dusted with flour before baking. They can also be egg washed before baking or bushed with melted butter after baking.
Preheat the oven to 375 degrees. Check in 22/24 minutes - the rolls should be a beautiful golden brown and an instant read thermometer should register 205 - 210 on an instant read thermometer. They may need more time - return to oven and check at 5 minute intervals.
Rolls can be made ahead and frozen, thaw at room temperature and then refresh in a 350 degree oven for 5 minutes.