Perfectly Soft Buttery Rolls

Prepare and Raise the Dough

1. In a medium bowl, mix together 1 ½ cup whole milk,⅓ cup sugar, and 1 package active dry yeast,. Let it rest until the yeast has become foamy and active.
2. In the bowl of the stand mixer, add 3 cups of the 6 cups all purpose flour, then whisk in 2 teaspoons salt. Pour the yeast mixture into the flour mixture. Using the dough hook attachment, mix on low until the dough begins to come together.
3. Pour in 6 tablespoons unsalted butter, and 2 large eggs,. Then add the remaining flour ¼ cup at a time until the dough pulls away from the sides of the mixer. The dough will still be slightly tacky. You may not use all of the flour.
4. Remove the dough from the bowl and add it to a lightly oiled bowl. Cover with saran wrap or a damp cloth. Let the dough rise until it has doubled in size, about 45 minutes to an hour.

Shape and Raise the Rolls

1. Place the dough on a lightly floured surface and punch it down to release the air. Divide into 15 equal pieces and roll each piece into a ball.
2. Grease a 9X13-inch baking dish with butter. Evenly arrange the rolls in the prepared pan. Cover the rolls and let them rise until they are doubled in size. Preheat the oven to 375 degrees Fahrenheit.

Bake the Rolls

1. Bake for 20-25 minutes, or until golden brown. The temperature of the rolls out of the oven should be 190 degrees Fahrenheit.
2. Remove the rolls from the oven and brush with the melted 2 tablespoons unsalted butter,. Enjoy warm!