4 1/2-5 c. flour
1/4 c. sugar
1 1/2 tsp salt
3 tsp active dry yeast
1 c. milk, scalded and cooled
6 tbsp butter, melted and divided
2 eggs, lightly beaten
In a large bowl, combine flour, sugar, salt and yeast. Mix well. Stir milk, 4 tbsp butter and eggs into flour mixture. On a lightly floured surface, knead dough until smooth and elastic, about 5-10 minutes. (Great job for kids) Shape dough into ball. Place dough in a large greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400. Grease 24 muffin cups. Punch down dough. Divide in half. On a lightly floured surface, using a lightly floured rolling pin, roll one half of the dough into a 1/8" thick rectangle. Brush with some of the reserved butter. Cut dough into 1 1/2" wide strips. Stack 6 strips on top of each other. Using a sharp knife, cut the dough stacks into 1 1/2" pieces. Place dough pieces, cut sides up in muffin cups. Repeat with remaining dough and butter. Cover and let rise for 15 minutes. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg glaze. Bake until golden, about 12 minutes. Transfer rolls to wire rack to cool slightly. Serve warm.
*Dawn's note: These sound a lot more complicated than they are. If you prepare the dough while you are making lunch, it will be risen and ready to shape when it is time to make dinner. To make even easier, you can just divide the dough into 24 balls instead of stacking and cutting.
~Dawn
*recipe source: Creative Cooks Kitchen
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