- 24
Ingredients
- 2 envelopes active dry yeast
- 1/4 cup warm water (105 degrees)
- 3/4 cup boiling water
- 4 tablespoons butter, melted
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 cup milk
- 5 1/2 to 6 cups flour
Preparation
Step 1
Lightly grease two 9 by 9 inch baking dishes. Dissolve the yeast in the warm water in a small bowl. Set aside to proof for 5 to 10 minutes, until foamy and nearly doubled in volume.
Stir together the boiling water and butter in a large bowl. Stir in the sugar and salt, then the milk and then the yeast mixture. Stir in enough flour to make a soft dough. Transfer to a well-greased bowl, turning to grease the top of the dough. Cover and let rise in a warm place away from drafts for 15 minutes, until it doubles in volume.
Preheat the oven to 400. Punch down the dough. With greased fingers, pinch off golf ball-size pieces of dough and roll into 24 smooth round rolls. Arrange the rolls in the prepared baking dishes 1 ½ inches apart. Cover and let rise in a warm place away from drafts for 15 minutes, until they double in volume.
Bake the rolls for about 15 minutes, until golden. Serve hot.