MILK BREAD ROLLS
• 1 packet active dry yeast.
• 1/4 Cup real warm tap water.
• 1/3 Cup + 1/2 Teaspoon sugar.
• 1 Cup sweet milk [whole milk].
• 1/4 Cup butter.
• 1 large egg, lightly beaten.
• 4 Cup all purpose flour.
• 1/2 Teaspoon salt.
• 2 Tablespoon melted butter for brushing tops before baking.
-In a large bowl combine the yeast, tap water and 1/2 teaspoon sugar, allow to proof [foam up for 5 – 6minutes]. Meanwhile, put the milk in a small pot and add the remaining sugar and 1/4 Cup butter, heat the milk over medium heat just long enough for the butter to melt and the sugar to dissolve.
-Remove from the heat and let cool to 115° degrees.
-Add the milk mixture to the dissolved yeast then stir in the beaten egg. Stir in the flour, 1 Cup at a time, along with the salt until you form a soft dough.
-Turn the dough out onto a lightly floured surface and knead the dough for 3minutes.
-Form into a ball and place in a buttered bowl, cover with a clean cloth and allow to rise for 1hour or longer until doubled in size.
-Punch down the dough and turn back out onto the floured surface, kneading 3minutes more [use as little flour as you can at this point].
-Pinch off pieces of dough and form into rounds, placing them in a buttered 9 x 13 casserole dish. Cover and allow to rise until doubled in size. Carefully brush the tops of the rolls with the melted butter and bake in a 375° degree oven until the tops are nice and golden, about 18 – 20minutes.
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