Batter Rolls

Microwave milk for 1-1/2 to 2 minutes; then pour it into a large bowl and add butter, salt and sugar and stir until butter is melted and sugar and salt have dissolved. Then, let the mixture cool until lukewarm.

Dissolve yeast in the warm water and add it to the cooled milk mixture. Beat egg slightly and add it to the mixture as well. Add 2 cups of the flour and beat until smooth; add the remaining flour. The mixture will be really sticky…don’t worry! Cover with a cloth and put in a warm area and let rise for one hour or until double in size. Punch down dough and roll out on a generously floured surface (you can knead it a little at this point, but it isn’t really necessary), rolling out to 1/2 inch thickness (see note*).

Cut out roll sized pieces of dough (you can use a biscuit cutter, a glass or whatever you prefer) and place on a greased baking sheet. Then, cover the rolls and let them rise for another hour. Bake in 350 degree F oven for 10 – 15 minutes or until golden brown.

*At this thickness you can around 24 rolls depending on the type of cutter you use. I usually roll them out thicker. My mom uses a biscuit cutter and puts them in round pans. I have square cutters and put them on a baking sheet, either way they turn out yummy every time!