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1
Place warm water in bowl; stir in yeast and 1/4 teaspoon sugar until dissolved.
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2
Let stand 5-10 minutes or until mixture starts to foam around edges.
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3
Place milk and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
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4
Combine 1/4 cup sugar and salt in bowl.
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5
Add warm milk mixture; mix well.
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6
Add egg; beat at medium speed until well mixed.
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7
Check the temperature in the bowl.
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8
It should be less then 115F.
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9
If it is warmer, let mixture cool slightly.
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10
Add yeast mixture; continue beating until well mixed.
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11
Add 2 cups flour; beat until mixture is smooth.
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12
Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle.
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13
Let dough rest 5 minutes.
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14
Turn dough onto lightly floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is sticky.
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15
Place into greased bowl; turn greased side up.
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16
Cover; let rise in warm place 45-60 minutes or until doubled in size.
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17
Dough is ready if indentation remains when touched.
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18
Punch down dough.
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19
Divide dough in half.
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20
Cut each half into 9 equal pieces.
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21
Shape each piece into a ball.
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22
Place balls onto large greased baking sheets.
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23
Cover with plastic food wrap; let rise 30-45 minutes or until almost doubled in size
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24
Heat oven to 350 degrees F.
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25
Bake 12-14 minutes or until light golden brown.
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26
Brush warm rolls with melted butter, if desired.
