These egg bread rolls are from a childhood family friend. We loved to eat the rolls hot out of the oven at their house. I was always completely envious that they got these in their lunch box instead of normal sandwiches. The recipe makes A LOT of rolls, but they never last more than a day or two in my house.
1 cup lukewarm water, about 105˚F
3 heaping Tablespoons yeast
1 Tablespoon sugar
1 cup butter, melted
2/3 cup powdered milk
1 cup sugar
1 Tablespoon salt
2 cups boiling water
12-14 cups flour
Mix yeast with sugar and water, let sit to proof for a few minutes.
Mix butter with powdered milk, sugar and salt. Add 2 cups boiling water, mix well. Add 4 cups flour and 6 eggs, mix well. Add yeast mixture and mix. Then add next 8 cups of flour, mixing well. Add additional 2 cups as needed to get dough to right texture, not too sticky. Knead for about 8 minutes until dough is smooth and elastic. Let dough rise for 45 min – 1 hour in warm place until doubled in size. Grease pans and shape rolls. Let rise again. Bake rolls at 350˚F for 10-12 minutes.
Note for those who don't have powdered milk on hand and want to use regular milk: You can replace the 2 cups boiling water and 2/3 cup powdered milk in the above recipe with 2 cups of scalded milk. (How to scald milk here)