Grandma's Dinner Rolls

So, a friend of mine that is a chef in Dallas was working as a sous chef at a restaurant that did "Down Home Cooking." You know, the decadent comfort food of the South that tastes like a lil' slice of heaven.

The Rolls at the restaurant were - Okay. He couldn't help but remember his Grandmas' Rolls when he went home to Indiana. Soft.  Really soft. Slightly sweet, with just the right amount of yeastiness that made them go down easily.

So on his next visit, he picked up the recipe.  When he got back, he whipped up a batch for the staff at the restaurant.  After just one taste,  the restaurant switched over to Grandma's recipe.

So now it's your turn to switch. Instructions:
In a small pan, heat the milk until bubbles form. Add sugar, salt and butter and stir until dissolved.
While this is going on, in a separate bowl - perhaps a measuring cup, sprinkle the yeast over warm water to dissolve and get started.

Combine: Cool the milk mixture and, along with the beaten eggs, add to the water/yeast mixture.

Now a good stand mixer is best, but you can do it with a regular mixer and then finish by hand if you have to.  Dump the mixture into a mixing bowl, add 2 cups of the flour and mix for about two minutes, until the mixture is smooth.

Now with a mixer its easy, but it'll take more work doing this by mixer/hand.  Gradually add the remaining flour, beating until the mixture is stiff and cleans the side of the bowl.  What that means is that the dough should pull any stuck dough off the sides of the bowl.  It's cool when you see it and makes sense.

Turn it into a large greased bowl and brush with a little melted butter.  Cover the bowl and refrigerate for at least 2 hours.

To use, pinch off the amount needed and shape as desired.  I just go for "round." Let rise for 2 hours at room temperature.

Preheat the oven to 375.  Then bake for 12 minutes until golden brown. Makes 2-4 dozen, depending on the size.

Ingredients: