4 ¼ - 4 ¾ c. all
Put 2 c. flour in mixing bowl. Add yeast, gluten and salt.
Mix well. Put whole eggs (do not crack them open) in a drinking glass and fill up with hot tap water; set
aside.This will help bring the cold eggs to room temperature more quickly.
In a microwave safe bowl, combine milk, sugar, butter and
melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is
almost melted. Stir until butter and sugar is dissolved.
Drain water from eggs. Add eggs to milk mixture. Pour into flour mixture and mix well. Allow to sponge for 10 minutes.
Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch the dough lightly. Add more flour if dough sticks to your fingers.
Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise till double in warm, draft free place (in oven with pan of hot tap water underneath) for 20-30 minutes.
Make Ahead: (Fridge) Put shaped rolls on lightly greased baking sheet, parchment or Silpat. Cover rolls with lightly greased plastic wrap, leaving no edges exposed to dry out rolls. Keep in fridge for up to 24 hours. Take pan out, thaw for 15 -30 min. and bake as directed. (Freezer) Shape rolls and let rise till double in greased baking pan. Cover with lightly greased plastic wrap and freeze for 6 hours. Remove from pan and put in freezer safe bag for up to 3 months. Remove from freezer, put on greased baking sheet, cover with lightly greased plastic wrap, and proof in a warm place for 1-2 hours. Bake as directed.