Ingredients

• 2 1/2 cups warm milk
• 4 teaspoons dry yeast
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 teaspoons salt
• 2 eggs
• 7 cups flour
• 1/4-1/2 cup butter (reserved)

Instructions

1. Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.

2. Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.

3. Add sugar, 1/2 cup melted butter, salt and eggs; mix well.

4. Add flour and mix well.

5. Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.

6. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.

7. Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.

8. Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.

9. Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.

10. Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.

11. Melt the reserved butter and drizzle over the top of the rolls before baking.

12. Bake at 400°F for 10-15 minutes or until golden.