- In a bowl, combine the yeast and warm water. Allow the yeast sometime to proof.
- Meanwhile, in a small sauce pan melt the butter. When the butter is melted and starts to bubble, mix in the milk and remove it from the heat. Set aside.
- In the bowl of a stand mixer, mix together the eggs, sugar, and salt until well blended. Then add a small amount of the warm butter, milk mixture to the egg/sugar mixture to temper the eggs. You don’t want to end up with scambled eggs here. Turn on the mixer and drizzle in the rest of the butter/milk mixture until well blended.
- Add the yeast to the mixture.
- Now mix in the flour 1 cup at a time up to the 4th cup. Now let the mixer run for about 3-5 minutes.
- At this point decide if you need any more flour. You want a very sticky dough. Do not add any more than 1 cup, you don’t want to go over 5 cups total.
- Scape down the sides of the bowl getting all the dough into a ball. Cover with plastic wrap and refrigerate the dough overnight.
- The next day get the dough out about 4 hours before you want the rolls. The dough will have risen some overnight but it will not double.
- Melt the remaining 1/2 cup butter. Divide dough in half. Roll each half into a 14 inch circle. The dough will be cold from being in the refridge and feels like you are rolling out sugar cookie dough.
- Pour half of the melted butter on top of each circle and spread over the dough with in 1 inch of the edge. Since the dough is cold the butter will stiffen back up as you spread it around.
- Using a pizza cutter, cut each circle into 12 wedges. Roll up each wedge starting with the wide end rolling toward the point.
- Place the rolls on a greased or parchment lined baking sheet. Be sure to place them with the point facing down.
- Cover and let raise 3-4 hours. Then bake in a 350 degree over for 10-15 minutes until golden brown. Makes 2 dozen.