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In a saucepan, combine:
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2 cups milk
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1/2 cup butter
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1/2 cup sugar
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Bring to a boil and let cool. (important to let cool)
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In a small bowl combine
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1 cup lukewarm water
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2 Tbs yeast
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2 tsp sugar
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Set aside and let dissolve.
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Add:
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2 1/2 tsp. salt
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3 beaten eggs
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8-10 cups flour
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When the milk mixture has cooled to lukewarm (or cooler), pour into mixer. Add 4 cups flour, the yeast mixture(I let this dissolve right in my mixing bowl), salt and beaten eggs. Beat until smooth. Add flour a little at a time while mixing until the dough pulls away from the sides of the bowl but is not stiff. (It usually takes 9-10 cups for me).
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16
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size. Punch down, cover and let rise again until doubled in size.
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After dough has risen a second time, divide in half. Each half will make a cookie sheet. Form your rolls and place on a greased cookie sheet a little ways apart. Let rise 30 minutes.
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Bake at 375 degrees for 12-15 minutes until golden brown.
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I always butter the tops of my rolls right after they come out of the oven.
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Makes approx. 40 rolls depending on the size of your rolls.
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I usually let my dough raise in a sunny window. When there is not any sun which regularly happens in our neck of the woods, I preheat my oven on the lowest temperature possible (mine is 170 degrees) for just a few minutes (Literally like no more than 5 minutes). Then I turn it off and let my dough raise in the oven.
