Traditional Rolls

Soften the yeast in warm water (105 degrees which is hot to the touch but not so hot you can’t hold your finger in it).

In a large bowl, mix lukewarm milk with sugar and salt, and then add the egg and butter. Add yeast mixture to the bowl.

Mix in the flour in small amounts until the dough comes together and is able to be kneaded. Continue adding flour gradually and kneading until a soft dough is formed. When you have a nice dough that holds together well, place it on a floured board and knead for 10 minutes. (You may use almost a whole 5 pound bag of flour.)

When dough is kneaded, place it in an oiled bowl turning it over once and cover with a clean dishcloth. Place bowl in a warm area.

Let dough rise for 1 ½ hours or until doubled in bulk. Punch down and shape into rolls or loaf. Place in a greased 11 x 15 x 2 inch pan for rolls or greased loaf pan for loaves and let rise again for 20 minutes.

Bake in a 350 oven for 15-20 minutes (rolls) or 30 minutes (loaf) until golden brown. Brush with butter when they are removed from oven. Number of rolls varies according to how big you make them.