Serves: 2
Total Calories: 1,762
In a small bowl combine milk, sugar, butter and salt until sugar is dissolved. Cool to lukewarm.
In a large bowl dissolve yeast and sugar in warm water let stand until foamy, 5 to 10 minutes.
Add eggs and mix well. Stir in milk mixture and flour. On a lightly floured surface knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled.
Grease three baking sheets or 30 to 36 muffin-pan cups. Shape as desired * Place 3 inches apart on baking sheets or in muffin cups. Brush with some of the butter. Cover and let rise in a warm place, free from drafts, until almost doubled. Brush again with butter. Bake in a preheated 400° F. oven for 12 to 15 minutes or until golden. Brush again with butter and serve hot.
* To make figure eight rolls, roll dough 1/2 -inch thick. Cut with a doughnut cutter and twist once. Reserve holes and place five or six holes in greased muffin-pan cup to form a rosette roll.
This Buttery Dinner Rolls recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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