Cook time: 20 minute (about)
Ready in: 2 hours and 20 minutes (about)
Serving: 32 (about)
1 cup warm milk
2/3 cup butter, softened
2/3 cup white sugar
2 tsp salt
7½ cup flour
2 tbsp dry yeast
½ cup butter, softened
1: Place warm water and warm milk together, add yeast and let sit for about 5 minutes. Melt butter until very soft, them mix until all the way melted. Add the butter, sugar, salt, eggs, to milk and water mixture. Add flour and mix in will. Then kneed the dough until elastic and soft. This is not very easy to do as it is very stick, so if you have it us a mixer, if you don’t them you will have to add flour, but don’t add to much. Let rise for about an hour, until doubled in size.
2: After it is raised, turn dough out onto a lightly floured surface. Divide dough into 4 pieces. Roll each in to a ball; then roll out into about a 12 inch circle. Spread about a 1/3 cup of butter on to the circle of dough. Them cut into 12 pieces, or if you want it bigger cut it into 8 pieces. Roll wedges starting at the wide end; roll gently but tightly. Place pointed side down on ungreased cookie sheet. Cover with clean kitchen towel and out in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
3: Bake in preheated oven from 10 to 15 minutes, until golden.
It is a little hard, but it is so worth it, they are soooooooooooooooo good, butter and soft, but still prefect rolls. :) :)