-
1
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
-
2
Heat milk, water, and 1/4 cup butter until very warm (120 to 130 F).
-
3
Stir into dry ingredients.
-
4
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
-
5
Add egg and 1/2 cup flour; beat 2 minutes at high speed.
-
6
Stir in enough remaining flour to make a soft dough.
-
7
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
-
8
Cover;* let rest 10 minutes.
-
9
(*If desired, allow dough to rise in refrigerator 12 to 24 hours.
-
10
).
-
11
Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick.
-
12
Cut each into 6 (2 x 12-inch) strips.
-
13
Cut each strip into 3 (4 x 2-inch) rectangles.
-
14
Brush each rectangle with melted butter.
-
15
Crease rectangles slightly off center with dull edge of knife and fold at crease.
-
16
Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down.
-
17
Allow 1/4-inch of space between each row.
-
18
Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
-
19
Bake at 400 F for 13 to 15 minutes or until done.
-
20
Remove from sheets; cool on wire rack.
-
21
Brush with remaining melted butter.
