INGREDIENTS

INSTRUCTIONS

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a
mixing bowl.  Cool to lukewarm.  Sprinkle the yeast over the lukewarm
water and stir to dissolve.  Add 2 cups of flour, and the yeast mixture to
the milk mixture.  Beat, with an electric mixer on medium speed, until
smooth, about 2 minutes.  Gradually add enough of the remaining flour to
make a soft dough, then cover and let rest for 15 minutes.  Knead the
dough a few times on a lightly floured surface until it is no longer
sticky and roll out to a 1/2-inch thickness.  Cut into rounds, using a
floured biscuit cutter.  Brush the rounds with the remaining 2 Tbls of
melted butter and crease each roll in the center with the dull edge of a
knife.  Fold the rolls over on the crease and press the edges together
lightly.  Place on greased baking sheets and cover.  Let rise in a warm
place until almost doubled, about 30 minutes.  Bake in a preheated 400
degree F. oven for 10 minutes or until golden brown.  Remove from the
baking sheets and cool on wire racks.
  NOTE:
These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip

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