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1
In a large bowl stir together 2 cups of the flour and the yeast.
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2
In a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees) and butter almost melts; add to flour mixture along with eggs.
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3
Beat with an electric mixer on medium speed for 30 sec, scraping sides of bowl constantly.
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4
Beat on high speed 3 minute.
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5
Using a wooden spoon, stir in as much of the remaining flour as you can.
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6
Turn dough out onto a lightly floured surface.
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7
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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8
Shape dough into a ball.
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9
Place in a greased bowl, turn once.
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10
Cover, let rise in a warm place until double 1 hour.
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11
Punch dough down and turn dough out onto a lightly floured surface.
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12
Divide dough in half.
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13
Cover, let rest for 10 minutes.
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14
Meanwhile, depending on what shape of roll you want to make, lightly grease a 13x9x2-inch baking pan, baking sheets.
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15
Shape the dough into 24 balls or desired rolls and place in prepared baking pan sheets.
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16
Cover and let rise in a warm place until nearly double in size about 30 minutes.
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17
Preheat oven to 375F.
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18
Bake for 15 min or until golden.
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19
Immediately remove rolls from pans.
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20
Cool on wire racks.
