Makes 24 rolls 400 degrees
1 pkg yeast dissolved in 1/4 cup water with 1 tsp sugar to proof.
I have this neato handy-dandy spoon that is a yeast spoon, one scoop equals 2 1/4 tsp....no measuring!
here is the yeast mixture proofed and bubbly.
In a large bowl, beat one egg, set aside. (didn't get a pic)
in saucepan, scald:
1 cup milk
1/2 cup sugar
1/2 cup butter
1 tsp salt
Let cool until warm.
I put mine in the freezer to hurry up the process...about 10 minutes, stirring occasionally.
Dump yeast mixture into beaten egg, stir. Dump in cooled milk mixture to yeast/egg mixture. stir. I did it backwards, here are the pics:
Slowly add in 3 1/2 to 4 1/2 cups flour (how much flour will depend on how humid the air is).
Turn out onto floured surface and knead for 10 minutes.
When it is smooth and elastic
Place into a bowl with 1 tbl oil, turn to coat dough.
cover with a damp towel and let rise until double.
punch down and shape into rolls. i roll two ball sized peices and put into muffin pan, i like how it looks and breaks apart for buttering.
Okay, so i only got 23 rolls out of this batch, some are bigger than others :)
Cover and let rise a second time. These rose nicely.
When you take them out of the oven, immediately brush them with melted butter or a mixture of honey and butter. it is delicious!
You can roll into larger sized balls and place into a greased 9x13 pan or even shape into loaves and bake in loaf pans (two).
I always make these when i make homemade chicken and dumplin's. these get made every year at Thanksgiving also and sometimes, when dh is wanting it, i will make two loaves of this bread and he will eat it with butter or toast it and put PB on it.