Ingredients:

Warm milk: 2 cups (473 ml)

Instant dry yeast: 2 tablespoons (20 grams)

White granulated sugar: ¼ cup (52 grams)

Salt: 2 teaspoons (16 grams)

Salted butter (softened): 6 tablespoons (80 grams)

Large eggs: 2

All-purpose flour: 6 cups (750 grams)

Melted butter (for brushing): 1 tablespoon (15 grams)

Instructions:

Commencing the Dough: In the sacred vessel of a stand mixer, introduce the warm milk, which should feel like a gentle summer afternoon. Unhesitatingly, summon the yeast, ensuring you’ve chosen instant dry, but if you’re feeling adventurous, active dry yeast is also a worthy contender. Whisper in the sugar, and the salt, and remember, salt doesn’t bear any ill will towards yeast, so all is harmonious. Introduce the softened butter and the eggs, ensuring they join the party seamlessly.

Flour Power: With the grace of a ballet dancer, add in a whopping 5½ cups of all-purpose flour. With the dough hook attached, let the mixer dance on a low rhythm. As the flour gets acquainted with its fellow ingredients, elevate the mixer’s speed. Depending on the mood of the day, you might need to add or reduce some flour. Trust your instincts; the dough should feel soft, a bit tacky but not overly sticky.

Rising to the Occasion: Once your dough feels right, transfer it to a sanctuary, aka a lightly greased mixing bowl. Cover it with a cloth, ensuring it’s warm and cozy. Like a bear in hibernation, it should rest and rise for about 90 minutes.

Forming the Rolls: Once the dough has risen like the morning sun, punch it down gently, showing it who’s boss. With the precision of a jeweler, divide this treasure into 24 equal parts. Roll each portion with love, placing them on a greased baking sheet. They should sit in six rows of four, like eager students waiting for their lesson.

Second Rise: Like a phoenix, the rolls need to rise again. Cover them with a cloth and let them bask for another hour.

Baking Brilliance: Preheat your oven to a warm 375°F. Once it’s ready, slide in the rolls and let them bake for 12 to 14 minutes. They should emerge with a golden hue, a testament to their perfection.

Finishing Touch: As they come out of the oven, shower them with melted butter, ensuring every roll is glistening with joy.

Serving & Storing: These rolls are best enjoyed warm, straight out of the oven. But if you must store them, let them cool on a wire rack. Once they’re completely cooled, tuck them into a plastic bag where they can stay fresh for up to 72 hours.