Sweet Butter Rolls

Ingredients

2 packages active dry yeast
1/4 cup water, warm
2 cups milk, warm
1/2 cup sugar
2 eggs
1 tsp Kosher salt
6 1/2 flour
1 cup unsalted butter

Directions

1. In a large mixing bowl dissolve the yeast and 2 tablespoons sugar in warm water. Leave alone until foamy. Add in the milk, remaining sugar, 1 egg and salt. Mix well.
2. Slowly add in half of the flour and beat until smooth. Beat in the butter and then the remaining flour. Once a well-combined dough forms, form into a ball and rub a small amount of oil all over the surface. Cover and place into the fridge overnight.
3. The next day, remove the dough and punch it down, removing most of the trapped air. Divide into 2 sections and knead each a few times. Set aside to rise again for about 10 minutes. During this time, prepare the baking trays, lined with parchment paper.
4. Using a rolling pin, flatten the dough into a circle and cut into 12 equal sections. Roll them up like you do with crescents. Cover loosely with saran wrap and place into a warm area to rise for about an hour.
5. During this last rise, preheat the oven to 350°F. Mix 1 egg and 1 T of milk for a glaze. Brush the rolls with the glaze and bake for 15 to 20 minutes.