Rich Dinner Rolls

This recipe was given to me by Jane Kester, September 18, 2004, and I made it on October 2, 2004.  The Kesters received this recipe at a 4-H Yeast Training School where Fleischmann's yeast booklets were handed out.  It was the standby no-fail recipe used by the Kester girls for plain rolls, sweet rolls, and cinnamon bread when they ran their bake stand for 12 years on Route 240 (road between West Valley and Springville, New York).  Jane said that the good thing about this recipe is that it raises in half and hour.  When I tried the recipe, I let the dough raise for an hour and it was fine as well.  You can never go wrong serving warm rolls dripping with melting butter.

1 cup milk
1/4 cup white granulated sugar
1 teaspoon salt
1/4 cup butter
1/2 cup warm water
2 packages yeast
2 eggs, lightly beaten
5 1/2 cups unsifted white flour

In a small saucepan over low heat, scald milk.  Remove from heat and stir in sugar, salt, and butter.  Cool to lukewam.  Place warm water in a large warm bowl and stir in yeast until dissolved.  Add lukewarm milk mixture, eggs, and 2 cups of flour.  Beat until smooth.  Stir in enough of the remaining flour to make dough soft.  Turn out onto lightly floured board.  Knead until smooth and elastic, about 8 to 10 minutes.  Place in a greased bowl, turning to grease top.  Cover with a dish towel and let rise in a warm place free from drafts until doubled in bulk, about 30 minutes.  Punch dough down, turn out onto lightly floured board.  Shape into rolls and place in a greased 13x9-inch pan, brush with melted butter, let rise 30 minutes.  Bake at 375 degrees for 15 to 20 minutes.  Makes 2 dozen rolls.