3Tablespoonsbuttermelted (to spread on dough circles)
Instructions
Add yeast to ¼ cup warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
Melt butter in milk--Place ½ cup butter, cut up, in 1 cup milk in glass measuring cup; put in microwave for 1 minute or until melted. Let cool.
In a large mixing bowl add yeast, sugar beaten eggs, and salt. Stir gently. Add cooled milk/butter. Add 2½ cups flour and beat well for 5 minutes.
Add the remaining flour to make a soft dough. Place dough in greased bowl; cover and allow to rise in warm place until double in bulk (about 1 hour). Then punch down dough after it has risen. (see notes if you'd like to make refrigerator rolls)
To form rolls, divide dough into three parts. Sprinkle a little flour on rolling pin and counter if needed to keep from sticking.) For each part, roll dough into a circle about 12-inches in diameter.
Brush circle lightly with melted butter (optional), then using a sharp knife or pizza cutter, slice dough pizza-style into 12 triangles.
For each triangle, gently roll up dough croissant-style and place seam down on a greased baking sheet or parchment paper.
Let rolls rise about 45 minutes or until nearly double in size.
Bake at 400 degrees Fahrenheit 9-10 minutes. Remove from oven and brush lightly with additional melted butter (optional).
Notes
You can make "Refrigerator Rolls" by omitting the extra 2 Tablespoons flour. Place covered dough in refrigerator to rise overnight. Then punch dough down and continue on with step 5.