3/4 cup milk
1/2 cup sugar
1 1/4 tsp. salt
1/2 cup butter or margarine
2 pkgs. active dry yeast
1/3 cup warm water (105*F to 115*F)
3 eggs, at room temperature
5 1/2 - 6 1/2 cups all-purpose flour
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix 2 minutes.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and divide into 16 equal portions. Form each portion into a smooth ball. Arrange balls of dough, close together, in a greased 9x13 baking pan. Cover; let shaped rolls rise in a warm place until almost doubled (30 to 40 minutes). Bake in a preheated 425*F oven (400*F for glass pans) for about 30 minutes or until golden. Transfer to racks to cool.
Yield: 16 rolls
