White Rolls

Ingredients

• 1 1/4 cups warm milk
• 2 scant TBS (2 pkg) active dry yeast
• 3 TBS sugar
• 6 TBS butter, melted
  
• 1 1/4 tsp salt
• 5-6 cups white bread flour

Optional Egg Wash:

• 1 egg
• 1 TBS water (or milk)
  

Heat milk in a saucepan over low heat (or heat it in the microwave) until warm (but not hot). Stir in the sugar and yeast. Let stand until foamy, about 5 minutes. In a large bowl (or bread mixer), stir together 2 cups of the flour and the salt. Add the yeast mixture and butter. Stir well. Gradually add the remaining flour. Knead until smooth and elastic, about 5 minutes. Place dough in a buttered bowl and cover with a cloth. Let rise in a warm place until doubled in bulk, about 45 minutes. Punch down dough and let rest 5 minutes.

Shape as desired. Place on greased baking sheet and let rise. Preheat oven to 350. Wisk together 1 egg and 1 TBS water. Brush egg mixture on rolls just before placing them in the oven. Bake 10-15 minutes or until golden brown.

I usually begin making these rolls about 3 hours before dinner, so they'll be hot when we're ready to eat. If you're having company, be sure to double the recipe! Bon Appetit!

~Tricia Ann