1 package active dry yeast
1/3 c. plus 1 tsp. sugar divided
1 1/2 c. warm water (110 degrees)
1/2 c. butter, melted
2 eggs
1/4 c. instant nonfat dry milk powder
1 1/4 tsp. salt
5 1/2 c. flour
Directions:
In a mixing bowl, dissolve the yeast and 1 tsp. of sugar in 1/2 cup of water.
Add the butter, eggs, milk powder, salt, 3 cups of flour and remaining sugar and water.
Beat on medium speed for 3 minutes or until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 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 27 pieces; shape into balls. Place 18 balls in greased 13x9 inch pan and remaining balls in a greased 9 inch square baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 17-20 minutes or until golden brown.
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