Perfect yeast dinner rolls

When I was a kid, my grandmother made the most amazingly delicious dinner rolls. I have many fond memories of eating an entire pan of these on my own. This recipe is a close second. It's a long tedious recipe but so worth it. I feel the smell of fresh baked bread is so much better than the smell of cake or cookies. That's just me though.... Maybe.

1/2 c milk
1/2 c sugar
1 1/2 tsp salt
1/4 c butter, melted
1/2 c warm water
2 pkgs active dry yeast
2 large eggs, beaten
4 1/2 c all purpose flour, may need a bit more or less

Scald milk and then stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups. Your dough should be elastic and slightly stiff but not dry.
Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter. Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape. Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered castiron skillet, pie pan or even a baking sheet. Cover prepared rolls and allow to rise in a warm place until doubled in bulk. About another hour.

Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in oven and bake for 20-25 minutes.