1/4 cup warm water (115 degrees F)
2 packets (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (115 degrees F)
1/2 cup unsalted butter, melted
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour
Prep Time: 30 minutes
Total time: 3 hours 2o minutes
1.) Place water in small bowl; sprinkle with yeast, & let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, & 2 eggs. Whisk in yeast mixture.
2.) Using a wooden spoon, stir in 6 cups of flour, 1 cup at a time, until you have soft, shaggy dough. Turn dough onto a floured work surface; knead until smooth & elastic (5-10 min). Butter inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size (1 1/4 hours).
3.) Butter two 13-by-9 inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk & shape into a ball. Arrange dough balls in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size ( about 1 1/4 hours).
4.) Preheat oven to 375 degrees F, with racks in upper & lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown (about 20 minutes), rotating pans back to front & top to bottom halfway through. Let rolls cool for 15 minutes before serving.