World’s Best Rolls

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2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)

½ c. + 1 Tbsp. sugar, divided

1/3 c. (5 1/3 Tbsp.) butter

2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast

2/3 c. warm (105-115-degree) water

8-9 c. all-purpose flour

3 beaten eggs

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