Big Fat Yeast Rolls

That was the actual title of this recipe in the cookbook, It's All American Food, which I got at one of my marvelous used book sales last year. This came from the Southern Regional America section, and he says these have no formal name, thus, he called them what they are:

BIG FAT YEAST ROLLS

1/3 cup warm water
1-1/2 cup warm whole milk
4-1/2 or 9 tsp yeast
5 cups flour
1/2 cup sugar
1 tsp salt
3 egg yolks
1/3 cup butter
1 tsp vanilla extract

In your mixer or bread machine container, mix the dough according to my directions, although if using the bread machine, you'll have to start with 4 cups flour in the mixing container and add the fifth cup after 3 to 4 minutes. Let the dough stand for about 15 minutes, until it's approximately doubled in size, then knead to remove the gasses, divide into 12 pieces, roll on the floured counter to form round balls, and place on an oiled baking sheet. Let them rise until doubled in size, about 20 minutes if using the greater amount of yeast, then bake in a 425F oven for 10 to 12 minutes.
Note that mine are really dark; that's because I outsmarted myself and brushed the tops with milk. It's not necessary; they'll be a lovely color all by themselves. Dark color notwithstanding, these were immensely soft, and had no real crust on them. The cookbook suggests eating all of them the day they're made, because they're not as good the next day, but I had no complaints the second day (I made 2 batches, for the record). I should have taken a picture of one in someone's hand for size reference, but everyone was too busy eating them!