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These rolls have been a staple at our family’s Thanksgiving table for years. They are light and delicious.
1. Dissolve yeast into 1/2 cup warm water (110-115 degrees). Set aside and allow yeast to activate.
2. Heat butter and milk until butter is melted. Allow to cool.
3. Add sugar, salt, eggs, and yeast mixture to the milk mixture.
4. In a stand mixer, combine 4 1/2 cups of flour and the milk mixture. Mix until smooth and mixture begins to pull away from the sides of the bowl. If mixture is to sticky, slowly add up to 1 cup of flour while the mixer is running. The dough should be slightly sticky, but workable. Remember, a soft dough makes a light roll.
5. Cover the mixer bowl, and allow to rise until double, approximately an hour.
6. Divide dough into 2 equal pieces and form into balls.
7. Turn first ball onto a large floured board or clean counter. Using a rolling pin, dusted with flour, roll out ball into a 16″ to 17″ disk.
8. Using the back of a spoon, spread very soft butter all over the dough disk.
9. Cut like a pizza into 16 pieces. (I like to cut it into quarters, and the quarters into half, and then half again. This keeps the size of the rolls even.)
10. Each piece of dough now looks like a long triangle. Taking hold of each end of the bottom of the triangle, stretch the dough gently and roll up to the point.
11. Place each roll onto a cookie sheet, curving it into a crescent shape. Make sure to tuck the end under the bottom of the roll (otherwise it will pop up and burn). Makes 32 rolls, and I use 3 cookie sheets.
12. Allow to rise for about an hour.
13. Bake in a 400-degree oven for 10 minutes.
14. Brush the tops of the hot rolls with butter.