Yeast Rolls

Cooking Instructions

Mix the yeast in a large bowl with 1/2 cup of the warm milk and the sugar, and let stand for a few minutes to "proof"-that is, begin to bubble and ferment, which shows the yeast is active. Melt the butter in the remaining milk and add the salt. Combine with the yeast mixture.

Add the flour a cup at a time, and stir it in with a wooden spoon. Continue mixing until the dough is thoroughly blended. If you are using an electric mixer equipped with a dough hook, knead at a moderately slow speed for about 3 or 4 minutes, adding more flour if necessary, until the dough is smooth and pulls away from the side of the bowl. If you are kneading by hand, turn the dough out on a floured board or tabletop, then knead according to instructions on page 39.

When the dough is smooth and satiny, transfer to a well-buttered bowl, and cover with a towel. Place in a warm spot to rise until double in bulk. This should take about 1 to 2 hours. Deflate the dough by punching it firmly two or three times, turnout on a lightly floured board, and knead for another minute or so. Divide the dough into 6 equal parts and roll each portion between your hands until it is a long sausage shape. Cut these long rolls into 3-inch pieces. Tie each piece in a loose knot and shape into a roll. Arrange on a greased baking sheet and cover lightly with a towel. Place in a warm spot to rise again for 25 minutes. Brush the tops of the rolls with melted butter and bake in a 425F oven until nicely browned and done. This will take about 15 minutes.