Dinner Rolls(Mrs. Tetterton)
- 2 pkg. active dry yeast
- 1/2 c. warm water (100~ to 115~)
- 1/3 c. plus 1 tsp. sugar, divided
- 1/2 c. butter or margarine, melted and cooled
- 1 1/2 tsp. salt
- 1 1/2 c. warm milk
- 2 eggs, beaten
- 6 to 6 1/2 c. all-purpose flour
- additional melted butter or margarine (optional)
- In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar.
- Add milk, butter, salt, remaining sugar, eggs and 3 cups of flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes, adding additional flour as needed.
- Place in greased bowl, turning once to grease top. Cover; let rise until doubled, about 1 hour.
- Punch dough down. Turn out on lightly floured surface; divide in half.
- Divide each half into 12 pieces.
- Shape in balls.
- Place in 2 greased 9 x 13-inch pans.
- Cover; let rise until doubled, about 30 minutes. Bake at 375u0b0 for 20 to 25 minutes until golden brown.
- Brush with melted butter.
- Yields 2 dozen large rolls.
active dry yeast, warm water, sugar, butter, salt, warm milk, eggs, allpurpose, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=615448 (may not work)