1/2 C + 1 Tbsp Sugar, divided
5 Tbsp Butter
2 tsp Salt
2 Pkgs Active Dry Yeast (4 1/2 tsp)
8-9 C All Purpose Flour
3 Eggs (beaten)
Combine 2 C milk, 1/2 C sugar, butter and salt in a medium saucepan. Heat until butter melts. Remove from heat and cool to lukewarm. Dissolve yeast and 1 Tbsp sugar in 2/3 C WARM milk. Let stand about 10 minutes until bubbly. (If your yeast doesn't activate... repeat this step with fresh yeast!)
In a large mixing bowl, combine 3 C flour and milk mixture. Beat on low about 30 seconds scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. Add as much of the remaining flour as needed to make a soft dough. Should come away from the bowl, but will stick to your fingers. (Too much flour will make the rolls heavy and dense.)
Place dough in a large greased bowl and cover with a clean towel. Let rise for about an hour. Lightly punch down and divide dough in half. On a floured surface, roll 1/2 of the dough into a rectangle. With a pizza cutter, cut into 18 strips. Roll each strip into a "ball". I usually roll into a "snake" and tie a "knot" out of the dough. Place each roll onto a greased sheet. (Repeat with the other half of dough, makes 3 dozen rolls.) Bake at 375 degrees for 10 minutes.
(I found this on the Internet and it was very easy to do, they tasted good too. The rolls were HUGE... so I changed the equation from 2 dozen rolls to 3 dozen!)
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