Ingredients

The following ingredients have 24 Servings
  • 1 Tbsp yeast
  • 1/4 cup warm water
  • 1/2 cup butter
  • 3/4 cup milk
  • 3 eggs
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 4 1/2 -5 cups flour
  • 1/2 cup butter

Instruction

  • In a bowl, combine the yeast and warm water.  Allow the yeast sometime to proof.
  • Meanwhile, in a small sauce pan melt the butter.  When the butter is melted and starts to bubble, mix in the milk and remove it from the heat.  Set aside.
  • In the bowl of a stand mixer, mix together the eggs, sugar, and salt until well blended.  Then add a small amount of the warm butter, milk mixture to the egg/sugar mixture to temper the eggs.  You don’t want to end up with scambled eggs here.  Turn on the mixer and drizzle in the rest of the butter/milk mixture until well blended.
  • Add the yeast to the mixture.
  • Now mix in the flour 1 cup at a time up to the 4th cup.  Now let the mixer run for about 3-5 minutes.
  • At this point decide if you need any more flour.   You want a very sticky dough.  Do not add any more than 1 cup, you don’t want to go over 5 cups total.
  • Scape down the sides of the bowl getting all the dough into a ball.  Cover with plastic wrap and refrigerate the dough overnight.
  • The next day get the dough out about 4 hours before you want the rolls. The dough will have risen some overnight but it will not double.
  • Melt the remaining 1/2 cup butter.  Divide dough in half.  Roll each half into a 14 inch circle.  The dough will be cold from being in the refridge and feels like you are rolling out sugar cookie dough.
  • Pour half of the melted butter on top of each circle and spread over the dough with in 1 inch of the edge.  Since the dough is cold the butter will stiffen back up as you spread it around.
  • Using a pizza cutter, cut each circle into 12 wedges.  Roll up each wedge starting with the wide end rolling toward the point.
  • Place the rolls on a greased or parchment lined baking sheet.  Be sure to place them with the point facing down.
  • Cover and let raise 3-4 hours.  Then bake in a 350 degree over for 10-15 minutes until golden brown.  Makes 2 dozen.