I can’t seem to get enough of these sweet buttery rolls. The rolls turned out about the size of a softball, or grapefruit. The crust is very soft, and light. These are amazing with honey butter or just honey. These defiantly put frozen rolls to shame, which is not a easy thing to do. I used half of the batch I made for a bread pudding recipe. It was great the sweetness of the rolls really comes through. Enjoy.
Dissolve yeast in warm water with a teaspoon of sugar; let stand for 10 min.
Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make runny batter.
Add the melted butter, eggs and salt to the runny batter and mix well.
Add the runny flour mix to the bread machine and select dough cycle.
After the first kneading cycle is done, add the rest of the flour to make a stiff dough
Once the dough cycle is complete, punch down and pinch off balls about the size of a golf ball.
Cover, and let the individual rolls rise for 10 – 15 min or until doubled
Place on a greased baking sheet, and bake at 350 F for 10 – 15 min. The rolls will be very light in color, so you may think they need more time. Don’t do this! The rolls burn very easily on the bottom. Enjoy!