2 pkgs (1/4 ounce each) active dry yeast (or use 4-1/2 tsp. bulk yeast)
1/3 cup plus 1 teaspoon sugar, divided
1/2 cup luke warm water
1-1/4 cups warm milk (not scalding or super hot)
1/2 cup melted, cooled butter
1-1/2 teaspoons salt
2 eggs, beaten
6 to 7-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water with 1 teaspoon sugar.
Add milk, butter, salt, remaining sugar, eggs and 3 cups flour; beat until smooth.
Stir in remaining flour 1 cup at a time, until a soft dough forms.
Turn out onto a floured surface; knead until smooth and elastic, adding additional flour as needed.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, then turn out onto a lightly floured surface. Divided dough in half.
Roll each dough half into a rectangle; about 1/4" to 1/2 " thick.
Using a medium size biscuit cutter cut dough into pieces.
Shape each piece into a ball; place into a greased or silpat lined baking pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Brush lightly with melted butter if desired. Remove from pans to wire racks. Serve warm.
Makes: about 35-40 rolls (depending on how well dough rises & the size of your balls)
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