Buttery Egg Bread Rolls

Step 1: Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 8-10 minutes.

Step 2: In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs, then whisk in yeast mixture.

Step 3: Using a wooden spoon, stir in 6 cups flour one cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).

Step 4: Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

Step 5: Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

Step 6: Butter two 13x9-inch baking pans.

Step 7: Divide dough in half.

Step 8: Roll each half into a 15-inch rope; cut each rope into 15 (1-inch pieces).

Step 9: Press each piece into a disk, then shape into a ball.

Step 10: Arrange dough balls in prepared pans.

Step 11: TO MAKE AHEAD: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

Step 12: Preheat oven to 375 degrees, with racks in upper and lower thirds.

Step 13: In a small bowl, beat remaining egg until blended; brush onto rolls.

Step 14: Bake until golden brown, about 20-22 minutes, rotating pans back to front and top to bottom halfway through.

Step 15: Let rolls cool 8-10 minutes before serving.