Sweet Rolls **

From Mom

3 packets of quick rise yeast
3 cups of lukewarm water
12 c flour (ConAgra Mills Kyrol Premium High Gluten Flour)
2 1/2 c sugar
1/4 c condensed milk
4 eggs
4 egg yolks (set aside egg whites to brush the tops of the buns)
1 1/2 cups unsalted butter (3 sticks), melted (Imperial Brand) 

1. Sprinkle the yeast over the warm water and let sit while you prep the other ingredients. You want the yeast to sink into the water.

2. In the bowl of a stand mixture with the dough hook attached, add the cooled butter, oil, the eggs and egg yolks. Mix this with the machine until combined.  Add the condensed milk and the water/yeast mixture and mix until combined. 

3. Combine the flour, sugar and salt in a large bowl with a fork until thoroughly incorporated. Add this to the butter and egg mixture. Mix on low until the dough comes together. Once the dough has come together, turn up the speed to medium high. Let it run 15 minutes. The dough will make a slap slap sound against the bowl. Once the dough has a stretchy elasticity, it is ready. Turn out the dough onto a floured board.

4. Divide the dough into bun-size balls and place in an oiled pan, about 3 inches apart. (I used the aluminum roasting pans and fit about 8 per pan). Cover with plastic wrap and let rise in a warm area for 30 minutes. 

5. Preheat the oven to 350. When ready to bake, brush the tops of the buns with the egg whites you’ve set aside. Bake for 30 minutes.