Ingredients:
2 packages of dry yeast
1 1/2 cups warm water plus ½ cup
1/2 cup sugar plus 1 teaspoon
1 tsp salt
1 egg, beaten
1/2 cup butter, melted and cooled
5 to 6 cups of flour
Proof the yeast by mixing 1
teaspoon of sugar in ½ cup of warm water, then stirring in the yeast. Let
stand about 10 minutes until water is bubbly.
Mix remaining water, sugar, salt,
egg and butter in large bowl. Add the yeast mixture. Add about 5 cups of
flour. Mix and knead, adding more flour in small amounts if necessary to
form a soft, smooth dough. Form the dough into a ball and cover. Let
rise in a dry warm place until double. Punch down and knead only
slightly, about 30 seconds.
Divide dough into about 20 pieces
and shape each piece into a smooth rounded ball by holding the dough in
the palm of one hand and pulling and tucking the dough while rotating it.
Set the rolls on a greased jellyroll or cookie sheet, tucked side down and
smooth rounded side up. Cover and let rise again until almost double.
Uncover rolls and place in a 400°F
oven. Bake 15 to 20 minutes until golden. I always turn a roll over and
tap it on the bottom with my fingernail. When I hear a crisp sort of
hollow clicking sound the rolls are done. If the tapping results in a
dull little thud, the rolls are not done and need to be baked longer.
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