Lamberts Rolls

By á-71164

Ingredients

• 1 t sugar
• 2 1/4 t (1 PACK) ACTIVE DRY YEAST
• 1/4 c WATER(110-115)F
• 1 C MILK (110-115)
• 1/4 /C (1/2 STICK) MELTED BUTTER
• 1/4 C SUGAR
• 1 EGG SLIGHTLY BEATEN
• 1 t SALT
• 4 C ALL PURPOSE OR BREAD FLOUR

Preparation

Step 1

IN SMALL BOWL, COMBINE THE TEASPOON OF SUGAR ,THE YEAST AND THE WATER-ALLOW TO FOAM-5-10"

MIX THE WARM MILK, MELTED BUTTER,SUGAR, EGG AND SALT.ADD THE YEAST MIXTURE AND STIR

STIR IN 3 C FLOUR, STIR OR KNEAD IN ANOTHER C OF FLOUR-MIX FOR 5-10 '

PLACE DOUGH IN GREASED BOWL-RISE 60-90"

DIVIDE DOUGH INTO 24 BALLS

PLACE 2 BALLS INTO EACH BUTTERED MUFFIN TIN

COVER WITH SURAN WRAP-REST 45 "
BAKE AT 350- 20-25MINS