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1
In a small bowl, combine warm water, 1 tablespoon sugar and yeast until yeast is dissolved. Let stand 5 to 10 minutes until mixture is foamy (if not foamy, discard and try again).
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2
Meanwhile, in a small saucepan over medium heat, melt 6 tablespoons butter. Add milk and heat until lukewarm.
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3
Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid(R) 11-Cup Food Processor fitted with dough blade attachment. Cover and pulse until just combined. Add 3/4 cup of all-purpose flour; cover and process on low 2 to 3 minutes, stopping as needed to add just enough of remaining flour until dough is smooth, satiny and only slightly sticky and pulls away from sides of bowl.
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4
Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
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5
Grease bottom and sides of a KitchenAid(R) Professional-Grade Nonstick 9x13x2 Cake Pan with butter. Punch down risen dough. Divide into 20 equal pieces, then roll each piece into a smooth, taut ball. Place rolls in buttered baking pan, spaced evenly apart. Cover pan with a towel and let rolls rise 45 minutes to 1 hour until nearly doubled.
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6
Heat oven to 350u00b0F. In a small saucepan over medium heat, melt remaining butter. Brush butter over rolls.
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7
Bake 25 to 30 minutes until golden brown. Cool 5 minutes before serving.
