Fantastic Dinner Rolls

This recipe has been in my family for years. It's nothing fancy, but the rolls it produces are delicious. My husband begs me to make them all the time. When we are invited to potluck dinners I've even had folks say 'now, you are bringing the rolls, right?'  They require some work, but the ooohs and aaahs you will receive as rewards are worth it. 

Ingredients

Two packs rapid rise dry yeast (I use Fleischmann's)

1/2 cup warm water (not too hot or you'll murder the yeast)

1 1/2 cups whole milk (I use Carnation Evap and add water)

1/2 stick butter (yes, use the real thing, not margarine! It's better for you.)

1/2 cup sugar (I use real sugar, but you can use a substitute if you must.)

2 eggs

1/2 tsp salt (or less if you need to watch it.)

5-7 cups flour (I use Better for Bread flour)

In a large mixing bowl (I use my big Tupperware mixing bowl that I've had for ages, but any large bowl will do) dissolve the yeast in the warm water. Heat the milk until just barely warm and add to yeast.  Melt the butter until just softened (not liquidy or it will be too hot) and add to mixture, stirring well. Add sugar, stir well. Beat eggs a bit and then add to mixture, stir well. Add salt and stir well. 

Now, I usually add 5 cups of flour to start and mix together until moistened. Then I start adding a little bit at a time of the sixth cup, folding it in to make the dough start to form. Once it is manageable to start kneading I rub some flour on my hands and go to it. (If you have never kneaded before, here are some tips: Grab the far end of the dough and fold it towards you, and then push down on the folded dough with both hands. While the dough is mushy you should do this gently. When the dough gets stiffer you can be more forceful. Turn the dough a quarter turn and start again. Repeat until your dough is smooth and elastic.)
 I knead in the bowl, but if you prefer kneading on a floured surface then by all means do so. Everyone has their own way of doing it, so whatever you knead (I mean need) to do, do it.  I knead until the dough is slightly sticky, or clammy as I like to say. Then I turn it bottom side up and cover it with a cloth to rise. I put it in a warm space for this, usually the top of my stove with the oven turned on to just 170-200 to add some warmth. First rise time will vary between 1-2 hours, depending on where you live. When dough has at least double in size (or reached the top of the bowl, whichever comes first) punch it down and let it rise again.  Just before it's done, grease and flour one 13x9 pan or 2 8x8 pans. You can use either glass or metal pans, again depending on what works best in your oven.

After second rise, do not punch down again. This is when you make the rolls. I start by greasing my hands up with some Crisco. Then I grab a handful of dough about half the size of my fist, or slightly bigger than a golf ball but not as big as a tennis ball, or...well you get the idea. With both hands I gently fold the dough under itself a few times, making a nice smooth dome on top. Then I place it dome side up in the pan. Repeat until all rolls are made. Try to keep them as uniform as possible. You should be able to make 18-20 rolls.  Cover with cloth again and let rise about 20 minutes. While waiting, heat oven to 400 degrees. Some ovens vary, so heat accordingly. 

Bake for 12-20 minutes, again depending on your oven. Tops of rolls should be golden brown when done. Remove from oven and place on cooling rack. After 5-10 minutes, brush tops lightly with soft butter (it will melt when it hits the warm roll). Continue cooling in pan. When cooled, remove from pan, eat and enjoy! Place any uneaten rolls in a plastic bag to keep fresh.  My rolls never last long in our house!