Ingredients
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg -- lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine -- for brushing rolls
Directions Sprinkle the yeast over very warm water in a large bowl (Very warmwater should feel comfortably warm when dropped on wrist.) Stir untilyeast dissolves. Add sugar, the 1/4 cup butter or margarine and saltto hot milk and stir until the sugar dissolves and butter or margarineis melted. Cool mixture to 105 to 115 degrees. Add milk mixture toyeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,to form a soft dough. Use some of the remaining 1/2 cup of the flour todust a pastry cloth. Knead the dough lightly for 5 minutes, working inthe remaining flour (use it for flouring the pastry cloth and yourhands). Place dough in a warm buttered bowl; turn greased side up.Cover and let rise in a warm place until doubled in bulk, about 1 1/4to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightlyfloured pastry cloth. Dough will be sticky, but use as little flouras possible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch offsmall chunks of dough and shape into round rolls about 1 1/2 to1 3/4 inches in diameter. Place in neat rows, not quite touching,in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise ina warm place until doubled in bulk, 30 to 40 minutes. Brush tops ofrolls with melted butter or margarine, then bake in a 375 degree ovenfor 18 to 20 minutes or until nicely browned. Serve warm with plentyof butter. This recipe yields about 2 dozen rolls.
Directions Sprinkle the yeast over very warm water in a large bowl (Very warmwater should feel comfortably warm when dropped on wrist.) Stir untilyeast dissolves. Add sugar, the 1/4 cup butter or margarine and saltto hot milk and stir until the sugar dissolves and butter or margarineis melted. Cool mixture to 105 to 115 degrees. Add milk mixture toyeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,to form a soft dough. Use some of the remaining 1/2 cup of the flour todust a pastry cloth. Knead the dough lightly for 5 minutes, working inthe remaining flour (use it for flouring the pastry cloth and yourhands). Place dough in a warm buttered bowl; turn greased side up.Cover and let rise in a warm place until doubled in bulk, about 1 1/4to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightlyfloured pastry cloth. Dough will be sticky, but use as little flouras possible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch offsmall chunks of dough and shape into round rolls about 1 1/2 to1 3/4 inches in diameter. Place in neat rows, not quite touching,in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise ina warm place until doubled in bulk, 30 to 40 minutes. Brush tops ofrolls with melted butter or margarine, then bake in a 375 degree ovenfor 18 to 20 minutes or until nicely browned. Serve warm with plentyof butter. This recipe yields about 2 dozen rolls.
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