Ingredients
- 2 c. whole milk
- 1/2 c. + 1 Tbsp. sugar, divided
- 1/3 c. butter
- 2 tsp. Kosher salt
- 4 1/2 tsp. yeast
- 2/3 c. warm (105-115-degree) water
- 8-9 c. all-purpose flour
- 3 beaten eggs
Preparation
Step 1
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
Remove from heat. Allow to cool to lukewarm.
While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.