Maddox Copy Cat Rolls

2 Tbsp. yeast (not rapid rise)
1/2 cup of warm water
2 cups whole milk
1/2 cup sugar
1/2 cup butter
3 large eggs
5 1/2 cups of all purpose flour

In a saucepan, melt the butter and add the milk and salt.  Scald but do not boil.  Remove from the heat and allow to cool.  In a measuring cup, mix the yeast and warm water.  Add a pinch or sugar from the 1/2 cup measure and stir.  Let the yeast sit and proof for a few minutes.  In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lump of flour remain.  Do not over mix  The dough will be sticky and very loose.  Let the batter/dough raise until double (about 90 minutes).  Mine took only 50 minutes to double in size.  Preheat the oven to 357 degrees.  Spoon it into greased muffin tins and let it raise again until until doubled in size.
Bake for 12-15 minutes or until the roll are golden brown.  I'd go a little more on the underdone side.