3 1/2 cups of all-purpose flour
1 package of active, dry yeast
1 1/4 cups of milk
1/4 cup of granulated sugar
1/2 stick of butter
1 tsp of salt
1 egg
In a large bowl, sift together 1 1/2 cups of the flour and the yeast. Set aside. Next, in a saucepan, heat the milk, sugar, butter, and salt over medium-low heat until butter is mostly melted (about 100 degrees on a candy thermometer). Remove the milk from the heat. Add the egg to the flour mix, and then GRADUALLY add the milk while beating with a hand mixer on low. Beat ingredients for 30 seconds on low. Then, increase the speed to high and beat 2 minutes. Now, add the remaining 2 cups of flour in small amounts and stir with a wooden spoon until all of the flour is combined (batter will be sticky, but will form a ball on its own). Now, spray the sides of the bowl with non-stick cooking spray and cover the bowl with a dish towel. Place the dough in a warm place and let rise, about 1 1/2-2 hours*. After dough has risen, with floured hands, "pinch" small dough balls, about 3 inches in diameter, and roll between your hands to form a ball**. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Repeat this process until all dough is used. Then, cover with a dish towel and return to the warm area to rise again, about 45 minutes to 1 hour. Now, uncover the dough balls and bake in a pre-heated 350 degree oven for 15-20 minutes, or until golden brown. Serve with butter or honey and enjoy! Makes about 16 rolls.
* I usually preheat my oven to 350 degrees, and place the bowl on top of the stove to aid the rising process. This is especially helpful in houses that are drafty, or do not have central heat and air.
** To keep dough from sticking to your hands, coat your hands in flour in-between rolling every dough ball.
