2 c whole milk (2% will do, but nothing less)
1/2 c sugar + 1 Tbs sugar, divided
5 1/3 Tbs butter
2 tsp kosher salt
4 1/2 tsp yeast
2/3 c warm water
8-9 c flour
3 beaten eggs
Combine milk, 1/2 c sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool to lukewarm. (You can rub ice cubes along it or put the pan in a sink full of ice water to hurry this process along. If the mixture is too hot it will kill the yeast, though, so this is important!)
Proof the the yeast and 1 Tbs of sugar in warm water for 10 minutes.
In a large mixing bowl, combine 3 c of flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for three minutes. Add beaten eggs. Stir in as much remaining flour as needed to make a soft dough. (Dough should be very soft-- it will come away from the sides of the bowl, but it will stick to your fingers). Place bowl in a warm place and cover with a clean towel, let rise 1 hour.
Punch dough down. Turn out onto a lightly floured surface. Divide in half.
Spray 2 9X13 pans with cooking spray. Roll first portion of dough into a rectangle and cut into 12 equal size pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in second pan.
Cover with a clean cloth and allow to rise in a warm place for 30 minutes. After 15 minutes, preheat oven to 375. Bake 15-18 minutes. Rub a stick of cold butter over the tops of rolls when they're finished.
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