Dinner Rolls

Scald milk (heat it to almost boiling) and add 1 cup sugar and 1 cup butter. Let butter melt and let milk mixture cool.

In a mixer beat eggs and then add milk mixture. Add 4 cups flour and salt. Beat 5 minutes.

Meanwhile, add the yeast to the 1 cup warm water and 1 teaspoon of sugar. Let sit 5 minutes to proof. Then add it to flour/milk mixture. Mix in. Add remaining 6 cups flour and mix until incorporated. Dough will be a bit sticky. Scrape into a large, greased bowl. Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.

Divide dough into 1 pound balls (six equal sized balls). Roll each ball out into a circle (about 12-14 inches across). Brush circle with melted butter and cut into 8 wedges with a pizza cutter. Roll each wedge into a crescent starting with the wide end. Bend edges in to form the crescent shape. Place rolls onto a greased jelly-roll size pan (11×17 inches). Brush tops with melted butter.

I put 24 rolls to a pan in 4 rows of 6. Recipe makes two pans full–4 dozen rolls.

Let rolls rise again covered with greased plastic wrap until about doubled in size, approximately 20 minutes.

Bake in a 350 degree (F) oven for 15-18 minutes, depending on your oven, until tops are golden brown. Remove from oven and brush tops with melted butter again.