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Mamaw's Yeast Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup whole milk, scalded and cooled
3 large eggs
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 stick butter, melted

1. Dissolve the yeast in 2 tablespoons warm water. Meanwhile, whisk together milk and eggs; in a mixer cream the 1 stick room temperature butter, sugar and salt. Slowly add the milk mixture and whisk to combine. When yeast is bubbly, add to other ingredients. Add flour and combine thoroughly. Turn out and knead by hand for several minutes. Place dough in buttered bowl, cover and allow to rise until double in bulk, about 1 hour.
2. Pinch out silver dollar sized rounds of dough and place them in a 10-inch cake pan lined with parchment paper. Brush with the melted butter; repeat until the dough is gone. Cover and allow the rolls to double again (they should be touching at this point). Bake at 400*F in the upper third of the oven until golden, 8 to 10 minutes. Remove and allow to cool 5 minutes before serving. Serve with jam and butter.

Makes 36 to 48 rolls.

Recipe and photograph provided courtesy of The Sugar Association, Inc.