1-1/4 Cup warm milk, about 110 degrees
1/2 Cup sugar
1 Tbsp yeast
5 cups all purpose flour, divided
1 tsp salt
1/2 Cup vegetable oil
1 Tbsp lemon juice OR apple cider vinegar
2 large eggs, room temperature
In the bowl of a standing mixer fitted with dough hook, place milk, sugar, and yeast. Let sit for about 5 minutes.
Add about half the flour into the bowl with the yeast mixture. Start the mixture and knead for about 2 minutes on medium-high speed or until it's smooth like a batter.
Crack the eggs into the measuring cup with the oil and the lemon juice or cider vinegar. Add to the mixing bowl and knead for about 2 minutes until smooth.
Add the salt and remaining flour into the bowl and knead for 10 minutes at low speed. The dough should be slightly sticky but come away clean from the bowl.
Place dough into a greased bowl or container and cover with lid or plastic wrap. Let rise 1 hour.
Remove dough and flatten, creating a rectangle.
Divide that dough into 16 or 24 pieces, depending on the size of roll you want. If dividing into 16 pieces, they will fit into 2 9" round baking pans with 8 apiece. If dividing into 24 rolls, use a baking sheet lined with parchment paper to prevent sticking.
Shape rolls by rolling each piece, palm side down, counterclockwise on your counter until a tight ball forms. Pinch the bottom closed and place in pan. Or, you can flatten each piece slightly and roll it jelly roll style, then pinch the seam closed. Or you can flatten slightly, fold top halfway down and the bottom up like an envelope, then pinch the seam closed.
Cover rolls with plastic and let rise 1 hour.
Bake rolls at 375 degrees for 15-20 minutes. Cool on a rack. If desired, brush with melted butter while cooling.
*These rolls freeze well. After cooling, place in a zip top freezer bag, remove the air, and freeze. To thaw, place in a 350 degree oven and bake about 10 minutes.