2 ⅔ cups whole milk
½ cup sugar
6 Tbs butter
1 Tbs kosher salt
1 heaping Tbs instant yeast
8-8 ¼ cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs; for brushing on top of cooked rolls)
Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts and sugar completely dissolves. Remove from heat and pour into the bowl of a stand mixer. Allow to cool to lukewarm.
Add 4 cups of flour and the instant yeast to the warm (but not hot) milk mixture. Use a dough hook to mix on low speed for 30 seconds, then scrape the sides of the bowl. Mix on high speed for 3 minutes. Mix in eggs.
Knead in as much remaining flour as needed to make a soft dough. The dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Remove the dough hook and cover the bowl with a clean towel. Place the bowl in a warm place and allow dough to rise for 45-60 minutes, or until doubled.
Grease large baking sheets, or line with parchment paper or silicon mats.
Punch down dough. Lightly oil your work surface (USE OIL, NOT FLOUR, TO KEEP THE DOUGH FROM STICKING TO YOUR SURFACE). Divide dough into 3 balls and place one of the thirds onto the lightly oiled surface. Keep remaining dough covered until ready to use.
Roll each dough ball into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll into crescent shape and place on prepared pans.
Cover rolls with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.
Bake for 15-18 minutes or until golden-brown. When done, remove from oven and brush lightly with melted butter.
Yield: 36 rolls
**To prebake (and freeze) for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. (Do not brush with butter) Cool completely. Place in Ziploc freezer bags. Freeze.
On serving day: Place frozen rolls on a baking sheet, bake at 350°F for about 7-10 minutes, or until hot and golden brown. Brush tops with melted butter.