Ingredients
1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons salt
- 1/2 cup water (105 to 115 degrees)
- 2 packages active dry yeast
- 2 large eggs, lightly beaten
- 4 1/2 cups all-purpose flour, may need a little more
Instructions
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Place milk in a small saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Let cool to lukewarm. (You don’t want it hotter than 115 degrees.)
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Mix together warm water and yeast. I do this right in the glass measuring cup that I measure the water in. Let sit a few minutes.
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Pour yeast mixture into the mixing bowl for your electric mixer. Add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed.
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Beat in remaining 2 1/2 cups flour gradually. There is a chance you will need a little less than 4 1/2 cups of flour.
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Next knead the dough. You can use the dough hook and the electric mixer. Beat with speed set to 2 for about 7 minutes.
Or you can knead the dough on a lightly floured surface for about 8 to 10 minutes.
I like to use the dough hook for about 5 minutes and then knead by hand for a few minutes.
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Place dough in a buttered bowl. Turn the dough ball so it gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
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Punch dough down. Divide dough into balls of about 2 to 3 tablespoons each. Place in a greased 9×13-inch pan. I do 5 rows with 4 in each roll. Cover and let rise 1 hour.
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About 10 minutes before rolls are ready to bake, preheat oven to 375 degrees.
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Bake for 20 to 25 minutes, or until golden brown on top. Brush tops of rolls with butter and serve.
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