Potluck Pan Rolls

"The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree." Original recipe yield: 27 rolls.

Ingredient :
· 1 (.25 ounce) package active dry yeast
· 1/3 cup plus 1 teaspoon sugar, divided
· 1 1/2 cups warm water (110 degrees to 115 degrees), divided
· 1/2 cup butter or margarine, melted
· 2 eggs
· 1/4 cup instant nonfat dry milk powder
· 1 1/4 teaspoons salt
· 5 1/2 cups all-purpose flour

1. In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add butter, eggs, milk powder, salt, 3 cups 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.
2. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. x 2-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.
3. Bake at 375 degrees for 17-20 minutes or until golden brown. Cool on wire racks.

P.S ; To make the rolls a little lighter and fluffier, I used 3 cups flour and 1 cup cake flour. Much easier to make in a hurry than traditional croissants.