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 warm water should feel
comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add
sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until
the sugar dissolves and butter or margarine is melted. Cool mixture to 105
to 115 degrees.
Add milk mixture to yeast, 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 to dust a pastry cloth. Knead the dough
lightly for 5 minutes, working in the remaining flour (use it for flouring
the pastry cloth and your hands). 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 1/4 to 1 1/2 hours.
Punch dough down and knead 4 to
5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use
as little flour as possible for flouring your hands and the pastry cloth,
otherwise the rolls will not be as feathery light as they should be. Pinch
off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4
inches in diameter. Place in neat rows, not quite touching, in a
well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm
place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls
with melted butter or margarine, then bake in a 375 degree oven for 18 to
20 minutes or until nicely browned. Serve warm with plenty of
butter.
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