Fluffy Quick Dinner Rolls for a Crowd

Method

1. In a large bowl, combine the lukewarm water, warm milk, softened butter, sugar, salt, and instant yeast. Stir well and let sit for 6–8 minutes until the yeast begins to foam.
2. Add 5 cups (600g) of the flour and mix by hand or with a stand mixer's flat beater until a rough, shaggy dough forms. It won't come together into a ball yet.
3. Add the remaining flour, ½ cup (60g) at a time, mixing with a spatula or dough hook until the dough starts to form a smooth ball. Knead by hand for about 10 minutes, or by machine for 4–5 minutes, until the dough is soft, smooth, elastic, and slightly tacky.
4. Transfer the dough to a lightly greased bowl, turning to coat. Cover with plastic wrap or a shower cap and let rise at room temperature for 20 minutes, until puffy.
5. On a clean work surface, gently deflate the dough and pat it into an 8x12-inch rectangle. Cut into 4 long strips, then cut each strip into 6 pieces (24 total). With lightly greased hands, shape each piece into a tight ball by cupping the dough and rolling it against the surface. Dust with flour only if needed to prevent sticking.
6. Place the rolls in well-greased or parchment-lined pans: one half-sheet pan, two quarter-sheet pans, two 9x13-inch pans, four 8- or 9-inch round pans, or a combination. (See tips for baking on a bed of grated cheese.)
7. Cover the rolls and let rise at room temperature for 20–25 minutes, until rounded and full. Meanwhile, preheat the oven to 350°F.
8. Bake for 20–25 minutes, until golden brown and an instant-read thermometer inserted in the center reads 190°F. For a soft, satiny finish, brush the hot rolls with melted butter. Serve warm. Store leftovers in an airtight container at room temperature for up to 3 days.