Dinner Rolls(Mrs. Tetterton)

• 2 pkg. active dry yeast
• 1/2 c. warm water (100~ to 115~)
• 1/3 c. plus 1 tsp. sugar, divided
• 1/2 c. butter or margarine, melted and cooled
• 1 1/2 tsp. salt
• 1 1/2 c. warm milk
• 2 eggs, beaten
• 6 to 6 1/2 c. all-purpose flour
• additional melted butter or margarine (optional)

1. In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar.
2. Add milk, butter, salt, remaining sugar, eggs and 3 cups of flour; beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes, adding additional flour as needed.
5. Place in greased bowl, turning once to grease top. Cover; let rise until doubled, about 1 hour.
6. Punch dough down. Turn out on lightly floured surface; divide in half.
7. Divide each half into 12 pieces.
8. Shape in balls.
9. Place in 2 greased 9 x 13-inch pans.
10. Cover; let rise until doubled, about 30 minutes. Bake at 375u0b0 for 20 to 25 minutes until golden brown.
11. Brush with melted butter.
12. Yields 2 dozen large rolls.

active dry yeast, warm water, sugar, butter, salt, warm milk, eggs, allpurpose, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615448 (may not work)