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1
In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes.
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2
Remove from the heat and set aside to cool to lukewarm before proceeding.
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3
In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F).
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4
Add the eggs and stir to combine.
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5
Set aside until foamy, about 10 minutes.
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6
Add the milk mixture to the yeast mixture and stir to combine.
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7
Using a wooden spoon, add the flour 1 cup at a time.
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8
The dough will be quite stiff and somewhat sticky.
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9
If the dough gets too stiff to stir with a spoon, use your hands to mix.
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10
Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter.
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11
Transfer the dough to the bowl and turn to coat.
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12
Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl.
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13
Set aside in a warm place until doubled in size, at least 2 hours.
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14
Melt remaining 1/4 cup of butter and transfer to a small bowl to cool.
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15
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.
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16
Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch.
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17
Using a sharp knife, cut the dough into 36 equal pieces.
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18
Tuck the cut edges of each piece under so as to form a smooth round ball of dough.
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19
Place 3 balls of dough side by side into each well of a muffin tin.
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20
Using a pastry brush, lightly brush the top of each roll with some of the melted butter.
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21
Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.
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22
Preheat the oven to 350 degrees F.
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23
Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes.
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24
Be sure to serve the rolls while they are still warm with your favorite jams.
