Julie’s Sunday Rolls

Instructions

1. 1

   Dissolve yeast in warm water and 1 tsp. sugar in small bowl, set aside for 5-10 minutes. In a large mixing bowl, mix together eggs, sugar, and salt until well blended. Set aside. In a small saucepan, melt butter until just melted, turn off heat and whisk in milk. While mixing is going on low speed, slowly add the butter milk mixture to the egg mixture. Mix well. Beat in 2 cups flour, one cup at a time. Add yeast and mix well. Add remaining flour ½-1 cup at a time. Only use enough flour to form a smooth but sticky ball. DO NOT add more than 5 cups flour – this dough should be sticky.

2. 2

   Place dough in large, lightly buttered bowl. Cover with plastic wrap. It can be placed in refrigerator overnight, or left on counter for 4-6 hours. When ready to make rolls, line baking sheets with parchment paper. Divide dough into 2 equal balls. Roll each ball into a large circle, about ¼ inch thick, so quite thin. Spread half the softened butter on each dough circle. Cut dough into 12 pie-shaped triangles. Roll the triangles starting at the large end. Place on baking sheets. Cover with lightly greased plastic wrap and let rise 2-3 hours at room temperature. Bake at 400 degrees F for 13-15 minutes.