¼cupWarm Water (about 110 degrees and slightly warm to the touch)
1cupWhole Milk (warmed)
5 to 5 ¼cupsFlour (plus more if too sticky)
4 to 8TablespoonsButter(softened)
In a small bowl, add yeast, warm water, and 1 teaspoon of sugar and set aside to proof. Let the yeast bubble and form for at least 5-10 minutes.
In a small saucepan, heat butter, sugar, and milk over medium-low heat until melted and warmed. You don't want this mixture to be too hot or to boil, but just warmed enough for the butter to melt. Set aside.
In a stand mixer or a large bowl, add flour and salt. Add eggs and proofed yeast. Once the milk mixture has cooled to just a warm temperature, add milk to the bowl. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
Cover the bowl and set aside to rise in a warm place until double in size, about 2 hours.
On a lightly floured surface, roll the dough into a large rectangle. Spread 4 Tablespoons of softened butter all of the dough. Then fold into thirds (so they are layered on top of each other). Cut into 1-inch strips. Then tie the strips into a knot. Place on a parchment paper-lined baking sheet. Allow some room for the rolls to expand a little.
Let rise for 30-45 minutes. While raising, preheat oven to 350 degrees. Bake for 14-17 minutes or until a light golden brown color. Brush rolls with the remaining 4 Tablespoons of softened butter. Serve warm or store in an air-tight container.