These rolls are pillow-soft and light — serve with the best quality of butter you can buy!
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 cups all-purpose flour
2 cups water
1/2 butter or margarine
Salad oil and melted butter
In bowl of stand mixer, combine sugar, salt, yeast, dry milk powder and 2 1/2 cups flour.
In 1 quart Pyrex measuring cup, heat water and butter or margarine in microwave until very warm (120° to 130°F.). Butter or margarine does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Add eggs. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Add 1 1/2 cups flour to make a thick batter; continue beating 5 minutes, scraping bowl often.
Turn dough onto lightly floured surface and knead until dough is smooth and elastic about 10 minutes. Shape dough into a large ball and place in a greased large bowl, turning dough over so that top of dough is greased. Cover with plastic wrap and towel; let rise in warm place away from draft, until doubled, about 1 l/2 hours. (Dough is doubled when two fingers pressed lightly into dough leaves a dent.)
Punch down dough. Turn dough over; brush with vegetable oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally, until ready to use. (Dough can be refrigerated overnight at this stage, if need be.)
Remove dough from refrigerator; grease 15 l/2″ by 10 1/2″ open roasting pan or a half sheet baking pan and one smaller baking pan. Cut dough into 30 equal pieces, shape into balls and place in pan. Cover with towel; let rise in warm place until doubled, about 1 1/2 hours.
Preheat oven to 375°. Bake rolls 27-30 minutes until golden brown. In microwave, melt 2 tablespoons butter or margarine. With pastry brush, lightly brush melted butter or margarine over the rolls. Remove rolls from pan after cooling five minutes.
YIELD: Makes 2 1/2 dozen rolls