Yield: 7-8 large rolls, or 14-16 smaller rolls
¼ cup of warm water
1 package fresh, active dry yeast
¼ cup softened butter
2 tablespoons sugar
1 cup lukewarm milk
2 ¾ cups of sifted all-purpose flour
In a small bowl combine warm (110 degrees F) water (please make sure that the water is no hotter) and yeast. Let the mixture sit for 3 to 5 minutes.
In a large bowl add butter, salt, and sugar. Pour milk over the butter. Add the yeast mixture.
Beat in egg. Stir in flour and mix with a wooden spoon till it makes a soft dough.
Grease another large bowl and put the dough mixture into it. Cover with a damp cloth and let it rest till it is until it is doubled in size. (Depending on the weather 1 ½ to 2 hours). When it has doubled, punch it down. Then form the dough into balls that are about 1/3 the desired size. For this recipe, we chose to do large rolls, but you could make up to 14 smaller rolls.
Place the rolls in greased pans. Let them rise until they have once again doubled in size. Bake in a preheated 425 degree F oven for 15 to 18 minutes until golden brown. Remove from pan and serve immediately.