Buttery Yeast Rolls

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   Mix milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir yeast into warm water and let stand 5 minutes to dissolve. Add 3 cups flour and dissolved yeast to first mixture and beat vigorously 2 minutes. Cover and let rise in a warm place until double in bulk. Stir dough vigorously; add as much of remaining flour as necessary to knead dough. On a lightly floured board, knead for 1 to 2 minutes; let rest for 10 minutes. Resume kneading until smooth. Shape dough into a long, thin cylinder and with a floured knife cut off pieces of about 2/3-inch. Roll with hands on an unfloured board into a long, thin oval shape. Melt butter and let cool slightly. Dip each roll in melted butter and place close together in 2 loaf pans, or 3 if pans are small. Cover; let rise again until doubled. Preheat oven to 425u00b0 and bake for about 12 to 15 minutes or until golden brown. If bottoms of rolls are not sufficiently browned, remove from pan and place in oven, on rack, for a few minutes. Rolls will pull apart easily. Makes about 30 rolls.

* Per serving · 4 servings · Values may vary.

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