Ingredients
Equipment
Method
- Sprinkle the yeast over very warm water (105-110°F) in a large bowl. Stir until the yeast completely dissolves.
- In a separate container, combine sugar, melted butter or margarine (1/4 cup), and salt with hot milk. Stir until dissolved, then cool to 105-115°F.
- Add the cooled milk mixture to the dissolved yeast. Beat in the egg until well combined. Gradually add flour (4 cups), one cup at a time, to form a soft dough.
- Dust a pastry cloth with some of the remaining flour (1/2 cup). Turn the dough onto the cloth and knead lightly for 5 minutes. Place in a warm, buttered bowl, cover, and let rise until doubled in bulk (about 1 1/4 to 1 1/2 hours).
- Punch down the risen dough and knead for 4 to 5 minutes. Pinch off small chunks and shape into rolls (1 1/2 to 1 3/4 inches in diameter). Place in a well-buttered 13- x 9- x 2-inch pan. Cover and let rise until doubled (about 30 to 40 minutes).
- Preheat oven to 375°F. Brush the tops of the rolls with melted butter or margarine. Bake for 18 to 20 minutes or until golden brown.
Nutrition
Notes
The dough should feel slightly sticky rather than dry. Create a warm environment for rising by placing the bowl on top of the refrigerator or in an oven with just the light on. You can refrigerate shaped rolls overnight and allow them to come to room temperature before the final rise.
