Sweet Rolls

I increase the amount of sugar to atleast half cup, to make them sweeter. Come out beautifully =D


5 tsp. active dry yeast
1/3 cup granulated sugar
1 cup warm milk (110°F)
4 large eggs
2 tsp. salt
4 cups bread flour
8 tbsp. (1 stick) unsalted butter, melted
1 egg, beaten with 1 tbsp. milk



Instructions:
In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes.

Beat together the eggs until fluffy and pale lemon yellow, about 5 minutes. Add the yeast mixture and beat until smooth, about 1 minute. Add the flour to the egg mixture in three additions, alternating with the melted butter and beginning and ending with the flour. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

Preheat an oven to 350°F. Lightly butter 18 standard muffin cups.

Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. Let rise again until doubled in volume, about 45 minutes.

Uncover the rolls and lightly brush the tops with the egg-milk mixture. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. Transfer to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving.