2cupswhole milk(you can also use 2%, but whole is best)
1/2cup+ 1 Tablespoon granulated sugardivided
1/3cupbutter(I always use salted. You can use unsalted butter if you prefer)
4 1/2teaspoonsactive dry yeast
2/3cupwarm water(105 to 115 degrees F.)
Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)
While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)
In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.
*NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process*
Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.
Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.
Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.
When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!
*This recipe yields 24 large rolls. You can reduce the roll size in half to create 48 small rolls.