Warm and golden from the oven, these classic dinner rolls go with any main dish, soup or stew.
In a medium saucepan, heat milk, sugar, 1/3 cup butter and salt until butter almost melts. Remove the saucepan from heat. Cool to lukewarm (105 degree F to 115 degree F).
In a small bowl dissolve the yeast in the warm water. Let stand until bubbly.
In a large mixing bowl, combine 3 cups of the flour and milk mixture with electric mixer on low speed. Add yeast and beat 3 minutes. Beat in the eggs.
Stir in as much remaining flour as you can with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to form a moderately soft dough thats smooth and elastic (3 to 5 minutes total).
Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover; let rest 10 minutes. Divide into 24 portions and shape into rolls.
Place on lightly greased baking sheets. Or place in 2 lightly greased 13x9x2-inch baking pans. Cover and let rise until nearly doubled (30 minutes).
Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Transfer to wire rack to cool. Brush with melted butter while warm.
