These are from my Aunt Jane, on my mom’s side of the family. That side of the family got together for about 15 years, and my Aunt Jane made so many of these for every occasion. No matter how many she made, they would be gone. This is actually her exact recipe, so make extra.
recipe 
yields
10-12 servings
1 cup milk
¼ cup sugar
1½ teaspoons salt
¼ cup butter, plus more to grease pan
½ cup warm water, 2¼ teaspoons (1 packet) instant yeast
1 egg, whisked
5 cups all-purpose flour
Ingredients
steps
- Scald milk. Stir in sugar and salt to dissolve. Add butter and allow to melt. Let cool.
- As milk cools, combine warm water with yeast and bloom for 5 minutes.
- Combine cooled milk mixture with bloomed yeast and whisked egg in bowl of standing mixer fitted with dough hook attachment. Mix on medium-low, adding flour in 1 cup at a time, until soft and sticky dough forms.
- Turn dough out onto lightly floured surface and knead for 3 minutes.
- Grease a large bowl and turn dough into bowl. Cover with plastic or damp towel. Place in warm spot to rest until doubled in size, about 1 hour.
- Butter a 9×13-inch casserole dish.
- Transfer dough to floured work surface and pinch off 2-inch balls. Place balls 1-inch apart in buttered casserole dish. Cover with plastic and refrigerate overnight.
- Remove from fridge and place in warm spot until doubled in size, about 2 hours.
- Preheat oven to 400 degrees.
- Cook for 10-12 minutes, until tops are golden brown.
Date Published: 12.21.15
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- from Chef Annie Pettry of Decca, Louisville, Kentucky
