3 TBS sugar
1 package dry yeast
1 c warm milk (100 – 110 F)
3 c all-purpose flour
3/4 tsp salt
3 TBS butter, softened
1. Dissolve sugar and yeast in warm milk in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour and salt to yeast mixture, stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 TBS at a time, to prevent dough from sticking to hands. Cover dough with plastic wrap, and let rest for 10 minutes.
2. Roll dough into a 12×10 inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. (A) Working with a long side, fold up bottom third of dough. (B) Fold top third of dough over the first fold to form a 12×3-inch rectangle. Cover with plastic wrap place in freezer for 10 minutes.
3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12×10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12×3 inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12×8 inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion, pinch seam to seal (do not seal ends of roll). (C) Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size.
5. Preheat oven to 375 F.
6. Bake dough at 375 F for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.