Step 1

Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.

Step 2

Melt 1/3 cup butter and allow to cool.

Step 3

In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.

Step 4

Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.

Step 5

Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.

Step 6

Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 - 2 hours, depending on ambient temperature.

Step 7

Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 - 60 minutes. For individual rolls, place them about 1" - 2" apart. For pull apart rolls place them about 3/4" - 1" apart.

Step 8

While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.

Step 9

Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.