Ingredients:
- 1 package active dry yeast (equals 2 1/4 tsp)
- 1/4 cup warm water
- 1/3 cup white, granulated sugar
- 1/4 cup butter, softened
- 1 tsp salt
- 1 cup hot milk
- 1 egg, lightly beaten
- 4 1/2 cups sifted all-purpose flour
- 2 tbsp butter, melted (for brushing rolls)
Directions:
- Sprinkle yeast over very warm water in a large bowl. Stir until the yeast dissolves. Let it foam for about 10 minutes.
- In a separate bowl, add sugar, the 1/4 cup butter, and salt to hot milk. Stir until the sugar dissolves and the butter is melted. Cool the mixture to 105 to 115 degrees.
- Add the milk mixture to the yeast and then mix in the beaten egg. Beat in 4 cups of flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup flour to dust a pastry cloth.
- Lightly knead the dough for 5 minutes. Use the remaining flour for flouring the pastry cloth and your hands.
- Place the dough in a warm, buttered bowl; turn the greased side up. Cover and let it rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
- Punch the dough down and knead for 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, but use as little flour as possible for flouring hands.
- With a large knife, cut the dough ball into four pieces. Cut each piece into four more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. Shape each roll by pulling the sides down and under. Place them bottom side down in neat rows, not quite touching, in a well-buttered 13x9x2 inch pan.
- Cover the rolls and allow them to rise in a warm place until doubled in bulk, about 30 – 45 minutes. When doubled in bulk, brush the tops with melted butter and bake in a 375°F oven for 18 – 20 minutes or until nicely browned.
- If desired, brush or bathe the rolls in more melted butter when they are hot. The butter will sizzle down the sides and bottom of the rolls for a buttery soft crust. Adjust your oven temperature accordingly if needed.