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Ingredients
- 1/3 c. sugar
- 1 pkg. RapidRise dry yeast
- pinch of salt (optional)
- 1 c. milk
- butter
- 1 1/2 c. flour
- 1 egg
- 1 1/2 c. flour
Method
- In large bowl, scramble sugar with yeast.
- Add salt and mix well.
- Scald milk with butter (the size of English walnut).
- Cool milk until a little above warm to finger touch.
- Pour over yeast, stir until dissolved.
- Add 1 1/2 cups flour; mix well.
- Add egg, stir and add 1 1/2 cups flour.
- Allow to rise in warm spot (about 2 hours).
- Knead down dough and put on floured area.
- Pat down to about 5/8-inch thick and cut rolls to desired size.
- Place on greased cookie sheet.
- Let rise again about 30 to 40 minutes.
- Cook in 400° oven about 8 to 10 minutes or until brown on top.
- Top with butter.
- Makes 12 to 15 (2-inch) rolls.
- Recipe may be doubled.
