In a small saucepan heat the milk, sugar, butter and salt on low setting until the butter almost melts (120° – 130°).

While your milk mixture is heating, in your stand mixer bowl (Kitchen Aid), or a large mixing bowl, combine 2 cups of the flour and the yeast.

Add the heated milk mixture and the eggs to the flour and yeast mixture and beat with whisk attachment or electric mixer on low for about 30 seconds. Scrape the bowl with a spatula and then beat the mixture on high for 2 minutes.

STEP 4

With a spatula or wooden spoon, mix in as much of the rest of the flour as you can. Return the bowl to the stand mixer and, using the dough hook attachment, knead the dough on low speed for 10 minutes, adding the rest of the flour to make a smooth, stiff and elastic dough. (Or, if you do not have a stand mixer, turn the dough out onto a floured surface and knead by hand adding the remaining flour until you have a smooth, stiff and elastic dough. This also should take about 10 minutes.)

Shape the dough into a ball.  Place dough into a greased bowl, turning once to cover the surface, cover and let rise until double. (Approximately 1 hour.)

Punch down the dough. Turn out onto a floured surface, divide in half, cover and let rest for 10 minutes.

Have two lightly greased baking sheets, or baking sheets with silicone mats (this is what we use) ready before you shape your rolls.

Roll each half of the dough into a 12-inch circle. Cut each circle into 12 wedges. To shape rolls, dab the point of each wedge with water before rolling from the wide end of the wedge toward the point. Place rolls, point side down, 2 to 3 inches apart on baking sheets. Cover with a towel and let rise until double (about 30 minutes). Preheat oven to 375°.

Bake in 375° oven for 12 to 15 minutes or until golden brown. Makes 24 rolls.