INGREDIENTS

1/2 c milk

1/2 c sugar

1 1/2 tsp

salt (can use less)

1/4 c butter, melted

1/2 c warm water (105-115 degrees)

2 pkg Fleischmann’s active dry yeast

2 large eggs, beaten

4 1/2 c Bob’s Red Mill Organic All-Purpose Flour

additional butter for coating bowls used and brushing on tops of baked rolls

INSTRUCTIONS

1. Scald milk (remove from heat immediately at boil). Stir in sugar, salt, and butter. Set aside and cool to lukewarm.

2. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture.

3. Add beaten eggs.

4. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. 

5. Turn dough out onto a floured board and knead until smooth and very elastic. 8-10 minutes.

6. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all 

with the butter.

7. Cover bowl and place in a warm place so it can rise.

8. It will take about 1 hour to double in bulk.

9. At that time punch dough down and turn out onto a lightly floured board to shape.

10. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough 

and shape into a ball. 

11. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

12. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.

13. Rolls should now touch each other. (A little more rising will occur during baking.)

14. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. 

When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely 

and smell so good and yeasty!

15. Brush tops of rolls with melted butter immediately when removed from the oven.

16. Allow rolls to sit for at least 10-15 minutes before eating.

For the original recipe visit: https://delishcooks.com/the-best-sweet-yeast-roll-dough-i-have-ever-found/