Ingredients
- 1 package dry active yeast
- 1 cup warm water about 110 degrees F
- 1/2 cup sugar
- 1 egg, beaten
- 2 teaspoons salt
- 1 cup milk, scalded, but cooled to warm
- 4 ounces melted butter, plus 2 ounces
- 5 cups flour, plus more as needed
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. (I don't have a standing mixing bowl so I just mixed by hand).
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the baking sheet. Punch down dough and roll out with a rolling pin. Make rolls with a circle cookie cutter. And place on baking sheet about 1/2 inch apart. Butter half of the roll dough and fold in over to form half a circle. Or lightly oil muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan.
Cover with towel, and allow to rise an additional 1/2 hour to 1 hour.
Pre heat the oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, depending on your oven, until golden brown. I only cooked mine for 8 minutes, turning my baking dish at 4 minutes.
Yields: 25 - 30 Rolls
Credits: All pictures taken by Me!
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