Ingredients
- 1 envelope yeast (active dry yeast)
- 3/4 cup warm water (105 - 115 degree) (use meat thermometer to test temp)
- 1/4 cup sugar
- 2 tsp salt
- 3/4 cup warm milk
- 1/2 cup butter or marg softened, cut into pieces
- 3 eggs, beaten at room temp
- 5-6 cups of flour
Preparation
Step 1
MAKE BREAD AHEAD OF TIME
In large warm bowl sprinkle yeast into warm water and stir until dissolved. Stir in sugar, salt; milk, butter and eggs. Stir in 3 cups of flour. With wooden spoon , beat until well mixed, about 1 min. Beat in enough additional flour (approx 2-1/4 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm, draft-free place (ie, oven and cover with dish towel) until doubled in size, approx 1 hour. Stir down and spoon into 24 greased muffin cups, filling each approx 2/3 full. Cover, let rise until doubled, approx 1 hour. Bake in preheated oven @ 250 approx 25 min or until rolls spring back when lightly pressed with finger. Cool in pans 25 min. Remove to wire racks and cool thoroughly. Wrap in plastic bags or pack in other containers, seal or cover tightly, refrigerate up to 1 week or freeze up to 1 month. Thaw rolls before browning. Just before serving, place rolls on greased baking sheet. Bake in preheated oven @ 400 for 10-15 min or till browned.