Dinner Rolls

Directions

Dissolve yeast in water in large mixing bowl, stirring until yeast is dissolved. Add milk, sugar, salt, egg, butter, and half of flour to yeast. Mix until smooth. Add enough remaining flour, ½ cup at a time, to handle easily. Turn onto lightly floured board. Knead remaining flour until smooth.

Form into a ball and place in a greased bowl; bring greased side up (put into greased bowl, then flip over so greased side is up). Cover with cloth and let rise in a warm place until double (about 1 ½ hours). Punch down (1 gentle punch in center of dough with fist and flip over in bowl). Let rise again until almost double; about 30 minutes. Shape, let rise, and bake as directed by specific recipes.

Crescent Rolls: Roll dough about ¼ inch thick into a 12 inch circle. Spread with soft butter. Cut in 15 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath. Bake in 400° F oven for approximately 12 to 15 minutes or lightly brown.

Cloverleaf Rolls: Form bits of dough into balls about 1 inch in diameter. Place 3 balls in each greased muffin cup. Bake in 400° F oven approximately 12 to 15 minutes or lightly brown.

* I use ½ evaporated milk and ½ water and heat on stove in a sauce pan. Bring to just BELOW a boil. A skim will develop on the surface.