2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.Bake for 15-18minutes or until golden-brown.When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.
Recipe by: http://www.ourbestbites.com/2009/10/worlds-best-dinner-rolls/
