Breads:

My Favorite Dinner Rolls

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Ingredients

1-1/4 cups milk, warmed
1/3 cup sugar
2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
1 package yeast
1 egg, slightly beaten
3-1/2 to 4-1/2 cups all-purpose flour

Instructions

Stir the warm milk, sugar, salt and butter together in a large mixing bowl. Sprinkle on the yeast, stir, and let stand to dissolve. Add the egg and 2 cups of the flour and beat vigorously for a minute or two, then add enough remaining flour to make a manageable dough. Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, cover with plastic wrap and let rise until double in bulk. Punch down and form into fan tans or other shapes. Melt four tablespoons (1/2 stick or 1/4 cup) butter in a small saucepan. Divide the dough in half and roll each piece into a rectangle about 18 inches long, 11 inches wide and 1/8 inch thick. Brush with melted butter and cut each piece into seven strips each 1-1/2 inches wide. Stack the seven strips on top of one another. Place each small stack in a muffin tin. Cover with plastic wrap. Let rise long enough to heat the oven to 400 degrees. Bake for 15 to 20 minutes or until tops are golden brown.

Genevieve Waldbusser
Prophetstown