2 tablespoons instant dry yeast
1/4 cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all purpose flour
1 tablespoon melted butter (for brushing)
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter and eggs.
Add in 5 and 1/2 cups of the flour. Using a dough hook, turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining one half cup of flour, until the dough pulls away from the sides of the bowl. You may not need it all, or any of it. The dough mixture should be just slightly sticky and soft.
*The amount of flour you add in bread making is always an approximation and you should go by feel*
Transfer the dough to a lightly greased mixing bowl. Cover bowl with a towel and let rise for 90 minutes.
Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place rolls on the baking sheet in six rows of four.
Cover and let rise 1 hour at room temperature. (Cover with plastic wrap, or something that won't adhere to the dough)
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter.
