Ingredients
- 2 cups warm water
- 2/3 cup nonfat dry milk powder
- 2 T. dry yeast
- 1/4 cup sugar
- 2 t. salt
- 1/2 cup butter
- 1 egg
- 4 1/2 to 5 cups flour
Preparation
Step 1
In a mixer bowl, stir in warm water and nonfat dry milk powder until it dissolves.
Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 cup if your dough is still too wet, but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 T. of oil around the sides of the bowl so that the bowl is coated.
Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half. Roll out 1/2 the dough into a circle.
Using a pizza cutter, cut the dough into 16 even slices.
Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.
Place rolls on parchment-lined baking sheet.
Repeat steps for second half of dough and let them rise for 1 to 1 1/2 hours until double in size.
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Brush with melted butter while hot.