• 1 t. sugar

• ¼ cup warm water (105 degrees)

• 2 packages of rapid rise yeast

• ½ cup butter

• 1 cup whole milk

• 1/3 cup sugar

• 1 t. salt

• 3 eggs beaten

• 5 ½ cups King Arthur flour

• Melted butter for shaping

Mix warm water with 1 t. sugar, then whisk in yeast until dissolved.  Let sit in warm place to proof while you get the rest of the dough together.  Put ½ cup butter, 1 cup milk and 1/3 cups sugar in a glass container in microwave until the butter melts.  Whisk eggs.  Add butter mixture to eggs.  Add flour as follows:  Add ½ cup to the butter-egg mixture using a small hand mixer.  Then add the yeast mixture which should be all puffed and expanded by this time.  Then add remaining flour, ½ cup at a time, sopping after each addition scraping the sides of the bowl down.  Do not over beat.  When mixture starts to get sticky, stop using hand mixer and finish adding and incorporating remaining flour by hand.  Grease a large bowl with lots of soft butter.  Then shape dough into a ball and roll it around buttered bowl until all sides are buttered.  Cover with a dish cloth and place in a warm spot for about 2 hours.  Prepare muffin tins by drizzling melted butter in each cup – about 2 t. in each.  When dough has doubled (at least) in size, punch it down and make individual little balls (about 2 t. each), roll them in the muffin cup butter and arrange three of them in each of the prepared muffin cups.  You will have to estimate how large to make the balls so that you end up with 24 muffin cups each filled with three buttered balls.  Then let rolls in muffin cups rise in a warm place for 30-60 minutes.  When they are about the size that you want for the finished size, place in 400 degree oven and bake for 10 minutes.  Makes 2 dozen rolls.