Yeast Rolls

1 cup whole milk
1/2 cup butter (one stick)
1/4 cup sugar
2 large eggs
4 1/2 cups sifted flour
1 teaspoon salt
2 1/4 teaspoons yeast

Slowly warm milk, butter, sugar and salt in a small sauce pan until mixed.
Let it cool to 105-110 degrees.
Add yeast and stir until disolved.

Poor mixture into mixer bowl and add two eggs.
Mix using dough hook until the eggs are blended.
Add flour slowly, a cup at a time and mix at speed 2. Mixture will get pretty stiff when all the
flour is added, but continue at speed 2 for a total of at least 8 minutes. It will be necessary
to help the mixing using a spatula to push errant material down into the mix.

After 8 minutes of kneeding, the mixture should form a sticky ball and pull away from
the sides of the bowl.

Put the ball of dough into a very lightly greased bowl. Cover it with a damp towel and put
it in a warm place without any drafts. Something between 80 and 90 degrees seems to
work fine. Leave for 60 to 90 minutes... dough will rise to about double its original size.

Dump dough onto a working surface lightly dusted with flour. Roll it out to a layer about
3/8 - 1/2 inch thick. Then cut out rolls using a suitable cutter and put the cut rolls onto a
lightly greased baking sheet. The trick here is to accept the fact that you'll lose some
of the dough to the spaces between the punched out rolls. Either disgard this materlal
or use it to make a sweet-roll for the morning.

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