Yeast Rolls

 

 1 cup milk
1 tablespoon sugar
2 tablespoons butter
3/4 teaspoon salt
1 package active dry yeast
2 tablespoons water
1 egg, beaten
2 2/3 cups all-purpose flour
Melted Butter
Scald milk; stir in sugar, 2 tablespoons butter, and salt until butter is melted and sugar is fully dissolved.  Set aside to cool.  Sprinkle yeast over 2 tablespoons lukewarm water.  When milk mixture has cooled to lukewarm, stir into yeast mixture.  Stir in egg.  Stir in 1 to 1½ cups flour then turn onto floured board.  Knead in more flour using just enough to form a dough that can be easily handled.  Coat a bowl with melted butter.  Place dough in bowl, then flip over and cover.  Let dough rise in a warm place until  it has doubled, about 1 hour.  When doubled, pinch 1-inch balls from dough.  Make a tight circle using your thumb and index finger.  Force dough through the hole making a smooth round ball.  Place on greased cookie sheet.  Repeat until all dough is used; allow to rise again until doubled (about 40 minutes).   Bake yeast rolls in a 425° oven about 20 minutes.  Remove from pan immediately.  Serve yeast rolls hot.

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