1 package (1/4 oz.) active dry yeast
1/3 c. plus 1 tsp. sugar, divided
1 1/2 c. warm water (110 degrees to 115 degrees), divided
1/2 c. butter, melted
2 eggs
1/4 c. instant nonfat dry milk powder
1 1/4 tsp. salt
5 1/2 to 6 c. all-purpose flour

In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 C. water. Add butter, eggs, milk powder, salt, 3 C. flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13 inch x 9 inch baking pan and remaining balls in a greased 9 inch square baking pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375°F for 17 - 20 minutes or until golden brown. Cool on wire racks.