2 cups whole milk
1/2 cup plus 1 teaspoon sugar
1/3 cup butter
2 teaspoons kosher salt (I used sea salt)
2 packages active dry yeast (or 4 1/2 tsp)
2/3 cup warm (105-115º)
8-9 cups all purpose flour
3 eggs, beaten
Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. (Try soaking the bottom of the pan in ice water to speed up the cool down.)
While the mixture is cooling, dissolve the yeast and 1 tablespoon of the sugar in warm water. Let stand about 10 minutes. If it doesn't bubble, you'll need to repeat this step. It is important that the yeast bubbles.
In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping the sides of the bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.
Stir in the remaining flour as needed to make a soft dough. The dough should be very soft. It will be coming away from the sides of the bowl, but it will stick to your finger when you touch it. If you add too much flour, the rolls will be dense and heavy.
Place the bowl in a warm place covered with a towel. Rise for 1 hour.
Punch down dough. Lightly flour your work surface and place dough onto the surface. Divide in half.
Spray2 9x13 glass pans with cooking spray. Roll first half of dough into a rectangle and cut into 12 equal sized pieces. The dough should be similar to play dough. Share each piece into a ball and place in pan. Repeat with the rest of the dough.
Cover with a cloth and rise in a warm place for about 30 minutes. When dough has about 15 minutes left to rise, preheat oven to 375º
Bake 15-18 minutes or until golden brown.
Remove from oven and brush with melted butter.
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