Homemade Dinner Rolls

• 2 packages dry, active yeast
• 2 cups very warm but not hot water
• 1/2 cup sugar
• 1 beaten egg, room temperature
• 1 teaspoon salt
• 6-1/2 cups flour
• 3 tablespoons butter, softened

1. Grease muffin tins (grandma always used butter).
2. Place yeast in a large bowl with 1/2 cup of warm water. Let stand five minutes.
3. Stir yeast, and add sugar, egg and salt. Gradually add 1-1/2 cups of flour. Gradually add butter. Work dough while alternately adding remaining flour and warm water.
4. Knead dough 20 minutes, or until it becomes smooth and elastic. Cover dough first with a damp cloth, then a dry towel.
5. Pleace high up (e.g. on top of the refrigerator or a high shelf) in a warm room away from drafts.
6. Let dough rise until double in bulk, about 1-1/2 to 2 hours.
7. Punch dough down, recover and reshelf, and let rise again for another 1-1/2 to 2 hours.
8. Preheat oven to 375 degrees.
9. Tear off teaspoon size pieces of dough and roll into 1 inch balls, placing 3 finished balls into each recessed muffin cup. Recover and let rise again; shorter time, just long enough to see they have risen in the pan since placement.
10. Remove coverings and back for 15 - 18 minutes. If desired, brush with butter before baking.

active yeast, very, sugar, egg, salt, flour, butter

Taken from www.epicurious.com/recipes/member/views/homemade-dinner-rolls-1247903 (may not work)