In a bowl of a stand mixer, combine warm milk, yeast, salt, butter & eggs. Add in 5 & 1/2 cups of flour. Using dough hook, turn mixer on low.
Once dough starts to pull away from the edges of bow. The dough mixture should be slightly sticky & soft. Add more or less flour depending on what consistency you're going for.
Transfer dough to a lightly greased baking sheet. Cover with towel and let rise for 90 minutes.
Lightly grease a baking sheet pinch down the dough and form into 24 rolls. Place on baking sheet 6 rows of 4. Cover & let rise 1 hour.
Preheat oven to 375 degrees. Bake the rolls for 12-14 minutes, until lightly brown. Remove from oven & brush with butter. Serve rolls warm, or to cool, let rest for 15 min. Store in plastic sealed bag
- 2.0c Warm milk
- 2.0Tbsp Instant dry yeast
- 1/4c White granulated sugar
- 2.0tsp Salt
- 6.0Tbsp Salted softened butter
- 2.0 Large eggs
- 6.0c All-purpose flour
- 1.0Tbsp Melted butter