The nice thing about this recipe is that it can very easily be left to rise overnight. Make the mixture, cover it tightly with plastic wrap before it rises, then leave it overnight in the refrigerator to double in bulk. The following morning, deflate the dough, shape the rolls and proceed as directed.

2 1/2 c. milk
4 tbsp. butter, cut up
1 env. dry yeast
1/4 c. sugar
1 tsp. salt
6 c. flour
2 eggs, lightly beaten
Extra flour (for kneading)
1/2 tsp. oil (for bowl)

Put the milk and butter into a saucepan and heat the milk just until the butter melts. Remove it from the heat and leave it to cool until the milk is lukewarm. Sprinkle the yeast over the liquid and let it sit for 5 minutes.

In a very large bowl, combine the sugar, salt and 4 cups of the flour. Add the eggs and milk mixture, scraping the saucepan, and stir with a wooden spoon to make a smooth batter. Beat thoroughly with the spoon until the dough becomes slightly elastic, then continue adding flour, half a cup at a time, until the mixture comes together to form a dough.

Turn it out onto a lightly floured board and knead it steadily for 5 minutes or until it is soft and smooth. Scrape the bowl clean and pour the oil into it. Add the dough and turn it in the oil so it is coated all over. Cover the dough with plastic wrap and leave it to rise for 1 hour or until it is doubled in bulk. Punch down the dough and knead it thoroughly to knock out all the air. Roll it into a log shape and cut it into 16 even pieces.

Shape each piece into a smooth ball by turning in the outside edges of each round, over and over again. Keep turning the rounds until the bottoms are completely smooth on one side and set them, smooth sides up, on a very lightly greased baking sheet. Press the balls of dough to flatten them slightly.

Take a sharp knife and cut 6 slashes diagonally from the center of each roll to the edge to form a sunburst pattern, leaving the center of the round uncut. Cover the rolls with a cloth and leave them to rise for 45 minutes. Meanwhile, set the oven at 400 degrees.

Bake the rolls for 15 to 20 minutes or until they are puffed and golden. Transfer them to a wire rack to cool.