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- 1 Package Dry active yeast
- ¼ C. Hot water
- ¼ C. Granulated sugar
- 1 C. Milk
- ¼ C. + 2 Tbsp. Butter unsalted and divided
- 1 Large egg
- Pinch of salt
- 4 ½ C. All purpose flour
- Place the yeast and hot water into a mixing bowl, and allow to sit untouched for at least 10 minutes.
- In a saucepan on the stove over medium heat, add the milk, sugar and ¼ cup of the butter. Heat until the sugar is dissolved and butter is melted.
- Let the heated milk mixture cool to no more than 115 degrees, and pour into the mixing bowl with the yeast. Mix together for a few seconds.
- Add the egg into the mixing bowl while it is beating.
- Slowly add 4 cups of flour and the salt into the mixing bowl a little at a time.
- Lightly flour a large mixing bowl and place the finished dough into it. Cover the dough and let it sit undisturbed in a warm area for an hour and a half until it has risen to roughly double its size.
- Preheat the oven to 350 degrees.
- Punch down the dough, spread the remaining flour on a flat clean surface, and knead the dough for a minute or two. Try to use as little flour as necessary.
- Separate the dough into four sections, and separate those four sections into four more each for a total of 16 even pieces of dough.
- Shape the dough pieces into roll shapes and place into a well greased 9×13 baking dish. Bake for 20 minutes until lightly browned and cooked through.
- Use the remaining 2 tbsp of butter to brush the top of the rolls before serving.