Ingredients:
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast - (2 tablespoons = 2 packages)
1/4 - cup sugar
2 - teaspoon salt
1/3 - cup butter
1 - egg
5 - 5 1/2 - cups all purpose flour
Directions:
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour.
Mix
on low speed until ingredients are wet, then for 2 minutes on medium
speed. Add 2 more cups flour, and mix on low speed until ingredients are
wet, and 2 minutes on medium speed.
Add
remaining flour (I only add one more cup, and leave out the last 1/2).
Once combined, knead with hands, or turn on your kneading function on
your bread mixer.
Place
dough in a oiled bowl. Turn over once so dough is covered with oil.
Cover with plastic, and let rise in a warm place until double in size.
Place dough on floured surface.
Roll
out dough, and brush with melted butter. Cut rolls into desired shape
and size. Place on a greased or parchment paper lined baking pan. Let
rise in warm place until rolls are doubled in size.
Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
How to freeze rolls:
After shaping the rolls place them 2 inches apart on a waxed
paper-lined baking sheet. Place the rolls in the freezer and freeze
until firm. When the rolls are firm, transfer to a large zip lock
freezer bag. Date and freeze for up to 4 weeks.
To use freezer rolls:
Arrange frozen rolls 2 inches apart on baking sheets coated with
nonstick cooking spray or covered with parchment paper. Cover rolls with
plastic wrap coated with baking spray. Place in a warm place and let
the rolls rise until doubled in size. Bake at 375 degrees for 15-20
minutes or until golden brown. Brush with additional butter while hot.
Recipe yields: 2 dozen
