Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 tablespoon plus 1/2 cup sugar, divided3/4 cup warm milk (110° to 115°)3 large eggs, room temperature, lightly beaten1/2 cup butter, softened1 teaspoon salt5 to 5-1/2 cups all-purpose flourMelted butter
Preparation
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, eggs, butter, salt and the remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 8 wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks.
