Quick Tea Rolls

By ckerndt

"A bread-basket staple. These rolls . . . [are] quick even though they require a couple of hours to rise."

Ingredients

• 1 pkg dry yeast disolved in tepid water with 1 tsp sugar and 2 tbsp flour
• 3 c all-purpose flour
• 1/2 c milk
• 2 tbsp butter
• 1/2 tsp salt
• 2 tbsp butter, melted

Details

Servings 18

Preparation

Step 1

Scald milk, add 2 tbsp butter; cool until lukewarm. Blend with yeast mixture, which should be good and frothy at this point; add remaining flour and salt and knead thoroughly 5 to 8 minutes. Dough will be smooth and tough. Roll out 1/4 inch thick, brush with some melted butter, cut out with 2- to 2 1/2-inch-diameter biscuit cutter or floured glass, crease and fold circles in half.

Set rolls on buttered baking pan. Brush tops with remaining melted butter. Cover, set in warm place to rise for 2 hours. Rolls will double in size.

Preheat oven to 375 degrees. Bake 12 to 15 minutes, or until light golden.