Directions

1. Melt the 1/4 cup butter for rolls in a small saucepan over medium-low heat. Once butter is melted, add milk and heat for 1 minute more, to 105° to 110°F on an instant-read thermometer. Pour mixture into bowl of a stand mixer (or a large mixing bowl, if you’ll be kneading by hand) and whisk in eggs and yeast. Add 2 1/2 cups flour, 2 Tbsp. granulated sugar, and 1 tsp. salt. Use a wire whisk to combine to make a wet, shaggy dough.
2. To knead dough with the stand mixer, fit the dough hook in place and knead dough on low speed, adding remaining 1 cup flour 1/4 cup at a time while kneading, and waiting until flour is incorporated before each addition. Add just enough flour so the dough clears the sides of the bowl and still feels soft and tacky to the touch, but doesn’t stick and come off on your fingers (you may need slightly more or less than the remaining 1 cup flour). Continue to knead dough until it’s smooth and elastic, 8-10 minutes total kneading time. Or, to knead dough by hand, transfer it to a floured work surface and knead, adding flour as required to prevent sticking, until dough is smooth and elastic, 8-10 minutes.
3. Bring dough into a ball, then return it to the bowl, cover and let it rise in a warm place until doubled, about 1 hour (or 30 minutes if using instant yeast).