Tender Crust Dinner Rolls

• 1/4 c. warm (not hot) water
• 1 pkg. active dry yeast
• 3/4 c. lukewarm milk
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/4 c. butter
• 2 eggs
• 3 1/2 to 4 c. flour

1. Soak yeast in 1/4 cup warm water for 5 minutes.
2. Combine milk, sugar and salt; stir.
3. Beat in butter, eggs, 1 cup flour and softened yeast mixture with rotary beater until smooth.
4. Add remaining flour until dough leaves sides of bowl.
5. Knead until smooth and elastic and no longer sticky.
6. Place in greased bowl; grease top of dough.
7. Cover with waxed paper; let rise in warm place (80u0b0 to 85u0b0) until double (1 to 1 1/2 hours).
8. Punch down. Form into rolls of desired shape.
9. Place on greased baking or muffin pans.
10. Let rise until light and doubled (30 to 40 minutes). Bake at 425u0b0 for 8 to 10 minutes.
11. Makes 2 dozen.

warm, active dry yeast, milk, sugar, salt, butter, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354598 (may not work)