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Submitted by: Kathy Schroeder from Riverside, CA
Originally shared on the web 06/18/2024

4 to 5 c. all-purpose flour, divided
1/3 c. sugar
1 t. salt
2 pkgs. instant dry yeast
1/2 c. water
1/2 c. milk
1/2 c. butter, melted and divided
2 eggs

In a large bowl, combine one cup of flour, sugar, salt and yeast. In medium saucepan, over low heat, heat water, milk and 1/4 cup butter until very warm. With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl with rubber spatula. Beat in eggs and enough flour to make a thick batter. Continue beating for 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour to make a soft dough. Turn dough lightly onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Shape dough into a ball and place in a large greased bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place, away from drafts, for one hour or until doubled. Punch down dough by pushing down the center of dough, then push edges of dough into center. Turn dough onto lightly floured 3-inch muffin pan cups. With sharp knife or kitchen shears, cut one-half of dough into 36 equal pieces. Shape each piece into a smooth ball. Place 3 balls into each muffin pan cup. Brush tops with remaining melted butter. Cover with towel; let rise in warm place for 45 minutes or until doubled. Repeat with second half of dough. Preheat oven to 400 degrees. Remove towel from rolls and bake 10 to 15 minutes or until golden brown. Remove from pan. Makes 24 rolls.