Makes 32 rolls.
Ingredients:
2 cups milk
6 tablespoons butter
1/2 cup warm water
1 1/2 tablespoons yeast
1/2 cup sugar
1 tablespoon salt
4 eggs
7-8 cups flour
8 tablespoons softened butter, divided
Method:
Heat milk and butter together until butter is melted. Allow the mixture to cool until it is warm but not hot. Add yeast and warm water to the bowl of a mixer. Add sugar, salt and eggs. Add the cooled milk and butter mixture and combine with a dough hook. Add four cups of flour and combine. Add flour one cup at a time until seven total cups have been added. Mix for one minute on medium low speed. Check the dough to see if it is sticky. If you poke the dough and it sticks to your finger, add 1/4 cup more flour. Mix and check again. Dough should be soft and tacky. Not sticky. Once you've added enough flour, mix on medium low speed for at least 8 minutes. Transfer the dough to an oiled bowl, cover with plastic and let it rise to double. I like to put mine in the oven, turned off but with the light on if my house feels cool.
Divide the dough in two and roll out one half into a circle about 14 inches across. Spread with 6 tablespoons of softened butter. Using a pizza cutter, cut the dough into 16 equal triangles. Roll each triangle from the outside of the circle to the inside. Place on a parchment lined baking sheet. I usually do 15 rolls per sheet. Repeat with the second half of the dough. (You'll have 2 extra rolls, just tuck them at the bottom of one of the pans). Cover the sheet pans with a damp tea towel and rise until they have grown to nearly double in size and look fluffy. I like to do the poke test: if you poke the side of a roll and the indent comes back out very slowly, they are ready to bake.
Heat the oven to 350 degrees. Bake for 12-14 minutes, until they are just golden brown. Brush with butter while hot
