1 envelope active dry yeast 1/4 cup very warm water 1/3 cup sugar 1/4 cup butter OR margarine 1 tsp salt 1 cup scalding hot milk 1 egg, lightly beaten 4 1/2 cups sifted all purpose flour 2 tbsp melted margarine OR butter - - - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. (Water should be comfortably warm when dropped on wrist). Stir till yeast dissolves. Add sugar, the 1/4 cup butter OR margarine and salt to hot milk and stir till the sugar dissolves and butte OR margarine is melted. Cool mixture to 105 to 115 degrees. Add milkm ixture 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; then turn greased side up. Cover and let rise in a warm place till 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 possibloe for flouring your hands and the pastry cloth, other wise 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 x 9 x 2" pan. Cover ro;;s and let rise in a warm place till doubled in bulk, 30 to 40 min uites. Brush tops of rolls with melted butter ORmargarine, the nbake at 375 degrees for 18 to 20 minutes or till nicely browned. Serve warm with plenty of buter! Makes about 2 dozen rolls
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
