I have had another bread request. This one was from my other son. This is a great recipe to have in your repertoire because the dough can be made up to 4 days before the rolls are baked. Also it only needs kneading for 1 minute. This recipe comes slightly changed from Sunset Favorite Recipes I, the original edition, and makes 2 dozen soft sweet rolls. I think the flavor is somewhat better if the dough doesn't sit longer than 2 days.
1 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
1pkg yeast (=2 1/4 tsp=1/4 ounce)
1/4 cup warm water
3 eggs, slightly beaten
4 3/4 cups unsifted all-purpose flour
Scald the milk and pour it over the sugar, salt, and butter in the bowl of a mixer. Let the mixture cool to lukewarm. Meanwhile soften the yeast in the warm water. When the milk has cooled mix in the softened yeast and the eggs. Gradually beat in the flour. Cover the bowl with the dough with plastic wrap and let the dough rise in a warm place until it begins to puff, about 30 minutes. Punch down, cover again with the plastic wrap, and refrigerate 2 to 3 hours. Punch down again and knead the dough on a lightly floured surface just until smooth, about 1 minute. Return the dough to the bowl, covered with plastic wrap, and refrigerate for at least 4 hours or up to 4 days. Divide the dough into quarters. Divide each quarter into 6 equal pieces and roll each piece into a ball. Place 8 of the balls into one of 3 buttered 8" round baking pans, evenly spaced. If you prefer you can use a scale and weigh the rolls as you form them. Each roll should weigh 62.5 grams. Cover the pans and let the dough rise in a warm place until almost doubled. (The original recipe says you can cover the pans with plastic wrap and refrigerate for another 3 to 4 hours at this point, but I haven't tried doing that.) Bake at 350º for about 25 minutes or until browned.
Leftover rolls make great little sandwiches when filled with turkey and cranberry sauce.