I have to admit, I can't make rolls. I can make great bread, bread bowls, bread sticks, focaccia, french bread, but I can't make rolls. I try, but they always turn out heavy and weird looking. So the fact that these rolls turned out so great is a miracle. This seems to be the only roll recipe I'm capable of not screwing up, so by default they are my favorite. These rolls grace every holiday and Sunday table. If I make rolls to take to the neighbors, they get these. Its a good thing they're delicious! The eggs give them a rich flavor, but the texture is so light and fluffy. I could eat them all day long.
Butterflake Dinner Rolls
Makes about 24 rolls
1 cup warm milk
1/2 cup warm water
1 tsp. salt
1/2 cup sugar
1/2 cup butter, softened
1 Tbs. yeast
4-5 cups flour
4-8 Tbs. additional melted butter for brushing the tops
In a bowl, mix the sugar and yeast in the warm water. Let stand for about 10 minutes. Add the warm milk, eggs, salt and butter. Mix well. Add the flour 1 cup at a time and mix well. Use enough flour to form a soft dough that pulls away from the side of the mixing bowl. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch the dough down and divide in half. On a greased board, roll half of the dough into a circle about 1/2 inch thick. With a pastry brush, brush the dough with melted butter. Using a pizza cutter, cut the dough into triangles as you would cut a pizza. Roll each triangle up crescent roll style and place on a greased baking sheet. Repeat with the remaining dough. Cover and allow to rise until doubled in size, about 45 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Brush hot rolls with melted butter.
Source: My friend Chris O.