4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar plus 1 tsp.
6-7 c. all purpose flour
2 large eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, warm milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft and slightly sticky dough. Using the dough hook of a stand mixer, knead until soft and silky, about 4-5 minutes. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 14-15 minutes or until golden brown. Brush immediately with butter. Yield: around 2 1/2 - 3 dozen rolls. Serve with Cinnamon Honey Butter.
*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.