Dinner Rolls

In a large bowl stir together 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you want to make, lightly grease a 13x9x2-inch baking pan, baking sheets, or muffin cups.*

Shape the dough into 24 balls or desired rolls and place in prepared baking pan, sheets, or in muffin cups.** Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls or 20 minutes for pan rolls or until golden. Immediately remove rolls from pans. Cool on wire racks.

Makes 24 rolls.