- Prep: 3 hr
- Cook Time: 20 min
- Total: 3 hr 20 min
- Serving: 24
The light, mouthwatering texture and taste of an old family favorite.
- 1 envelope active dry yeast
- 1/4 cup hot water
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1 cup scalding hot milk
- 1 egg, lightly beaten
- 4-1/2 cup sifted flour
- 2 tablespoons melted butter
- Sprinkle yeast over hot water in large bowl. Stir until dissolved; add butter and stir until melted. Cool mixture to approximately 115F.
- Add milk mixture to yeast; beat in egg, then 4 cups of flour, 1 cup at a time until soft dough forms.
- Knead dough lightly for 5 minutes, adding remaining flour.
- Place dough in buttered bowl, then flip dough so buttered side is up. Cover and let rise in warm place until double, about 1-1/2 hours.
- Punch dough down and fold over to knead, using as little flour as possible for flouring hands so dough stays light.
- Pinch off small chunks and shape into rolls about 1-1/2" to 1-3/4" in diameter. Line up in rows closely but not touching in well-greased 12' x 9" pan.
- Cover rolls and let rise in warm place until double, 30 to 40 minutes.
- Brush tops with melted butter. Bake at 375F for 18 to 20 minutes or until lightly browned.