Grammy’s Yeast Rolls

Dissolve yeast packet in the very warm water and set aside.

In a large bowl combine boiling water, sugar, and salt – mix well.

When mixture has cooled a bit add the egg – mix well. Then, add flour – one cup at a time – mixing well after adding each cup. Add the yeast mixture after you have mixed in the 3rd cup of flour. Once you have finished mixing in all 4 cups of flour, the dough will be very sticky and moist.

Place the dough on a floured surface and knead for about a minute to make a big rounded ball. Place dough in a big bowl and loosely cover with plastic wrap. Let rise in a slightly warm area for about 2 hours. Dough should at least double in size after 2 hours.

After first rise – pinch off pieces of dough about the size of a golf ball and knead the tiny piece of dough into a smooth ball. Place the dough balls on a baking sheet with the smoothest side of the dough up. You should be able to fit about 12 rolls on one sheet. Cover with plastic wrap again and let rise for another hour.

Preheat oven to 375 degrees (F). Bake rolls until golden brown on top (about 15 minutes in my oven).

Butter the tops of the rolls when they are hot out of the oven.

These are best if eaten within 2 days. Uneaten baked rolls may be frozen.