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Ingredients
- 1/2 Cup Milk
- 1/2 Cup Sugar
- 2 pkgs. Yeast, Active or Dry Compressed
- 4 Cups Flour
- 3 Tbsp. Butter
- 1 1/2 tsp. Salt
- 1/2 Cup Warm (not hot) Water
- 2 Eggs
Method
- Heat milk to scalding. Remove from heat, add butter, sugar and salt to milk. Dissolve yeast in warm water (about 5 minutes). Add 1 cup flour to milk mixture. Beat about 1 minute until smooth. Stir dissolved yeast into milk mixture. Add eggs and beat again until smooth. Add remaining flour, mixing thoroughly. Turn out on lightly floured board and knead until smooth and elastic (about 5 minutes). Form dough into a ball and place dough in a large bowl that you have rubbed with Crisco. Cover bowl with clean cloth and place in area away from drafts and let rise until double in bulk (approximately 1 1/1- 2 hours). Punch down and mold into desired shapes. Make 3 balls for each roll using a muffin tin that has been greased, and place 3 balls snugly into each one.
- Using a pastry brush coat each roll with butter then let rise again until light. Bake in preheated 400 oven for about 20 minutes or until golden brown.
- This will yield about 2 dozen rolls. Serve warm.
