Sheila's Homemade Rolls

2 packages dry yeast

1/2 cup warm water

1 1/2 cups milk

1/2 cup butter

2 teaspoons salt

1/2 cup + 3 tablespoons sugar

3 eggs, beaten

5 1/2 to 6 1/2 cups bread flour

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Add butter, sugar and salt and stir until butter melts and sugar dissolves. Pour into mixing bowl with yeast, add beaten eggs and mix well. Add flour and combine (dough will be sticky). Refrigerate dough in a large Tupperware bowl overnight.

Melt 1/4 cup of butter Grease 3 cookie sheets. Divide dough in half. Roll half of the dough out on a floured surface into a large circle. Spread half the melted butter on top with a pastry brush and cut into 18 slices with a pizza cutter. Roll each slice up "croissant-style" and place on the cookie sheet. Repeat with remaining half of dough. Let rise for 3 hours. Bake 7-9 minutes at 400 degrees or until golden brown.

Taught by Ashley Calaway at February 8 Relief Society meeting.