Light Rolls

Ingredients

• 2 tablespoons Granulated sugar
• 3/4 cup All-purpose flour
• 1/4 teaspoon Salt
• 2 tablespoons Melted butter
• 1/2 cup Whole milk (Originally scalded milk. Scalding milk is not necessary for modern recipes.)
• 1 Large egg (Well-beaten)
• 1/2 package Active dry yeast (Originally yeast cake. Substituted with active dry yeast.)
• 2 tablespoons Lukewarm water
• 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (For greasing pan, quantity estimated.)

Instructions

1. 1In a small bowl, dissolve the yeast in the lukewarm water. Let it sit for 5-10 minutes, or until foamy.
2. 2In a saucepan, heat the milk until it just begins to simmer (scalded). Remove from heat and add the sugar and salt. Let cool until lukewarm. Add the yeast mixture and 3/4 cup of flour. Stir to combine.
3. 3Cover the mixture and set in a warm place to rise for about 30 minutes, or until doubled in size.
4. 4Add the melted butter and the well-beaten egg to the risen mixture. Gradually add enough flour to form a dough that is easy to knead. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5. 5Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for about 30 minutes, or until doubled in size.
6. 6Preheat oven to 425°F (220°C). Roll the dough to 1/2 inch thickness. Shape with a biscuit cutter. Butter the top of each roll. Fold over, place in a buttered pan, close together. Let rise again for 45 minutes. Bake in the preheated oven for 20 minutes, or until golden brown.