Hot Rolls

Bake at 425°

1 cup milk                         

1 tablespoon sugar             

2 tablespoons butter            

¾ teaspoon salt                  

melted butter

2 tablespoon 105-115° water

1 tablespoon yeast

1 egg

 2⅔ cups flour

Scald milk.  Add sugar, butter, and salt.  Sprinkle yeast over water, then add the milk mixture when it has cooled to lukewarm.  Beat in egg.  Stir in part of the flour and knead in the rest.   Use only enough flour to form dough that can be handled easily.   Place in a greased bowl and brush the top with melted butter.  Cover and let the dough rise in a warm place until doubled in bulk.  Roll it and cut into rounds with a floured biscuit cutter.  Dip the handle of a knife in flour and use it to make a deep crease across the middle of each roll.  Fold the rolls over on the crease and press the edges together lightly.  Place rolls in rows on a greased baking sheet.  Let rise in a warm place until light, a matter of 35 minutes or so.  Bake for about 20 minutes.  Remove at once from pans. Makes about 12 rolls. BEST HOT OUT OF THE OVEN

These are the hot rolls I grew up with for Thanksgiving and Christmas.  Nobody makes them like my Dad! 

Recipe Courtesy Jerry Stevenson