2 Cups of warm water (105 t0 115 degrees);

 2 Packages (1/4 ounce each) active dry yeast;

¼ Cup of sugar;

4 Tablespoons of butter, melted, plus more for pan & brushing;

2 Large eggs, lightly beaten;

1 & ½ Teaspoons of salt; and

6 Cups of all-purpose flour (spooned and leveled), plus more for shaping dough.

1.  Pour warm water into a large bowl; sprinkle with yeast, & let stand until foamy, about 5 minutes.
2.  Add sugar, butter, eggs & salt; whisk to combine. Add flour; mix until incorporated & a sticky dough forms. Brush top of dough with butter; cover with plastic wrap & set aside in a warm place until dough has doubled in bulk, about 1 hour.
3.  Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log & cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece in thirds again).
4. Brush a 9×13 inch-baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward center, pressing to secure, until a smooth ball forms. Place dough in a prepared baking pan, smooth sides up (you should have 3 rows of 6). Cover loosely with plastic wrap, & let rise in a warm place until doubled in bulk, 30 to 40 minutes (Alternately, refrigerate, at least 4 hours & up to 1 day.
5. Pre-heat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden & rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart and serve warm.

• 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.