Relatively Quick Yeast Rolls

Jane Wilt Whitworth

3 ½ cups flour

1 ½ teaspoon salt (not kosher)

½ cup dry milk

3 packages active dry yeast

1 ¼ cups lukewarm (just warm to touch) water

¼ cup sugar

5 tablespoons plus 1 teaspoon unsalted butter, melted

1 large egg

Melted butter for brushing tops of rolls

    In a large bowl, combine flour, salt, and dry milk.

    Stir yeast into lukewarm water, and add sugar, melted butter, and egg. Stir well to combine, then pour into dry ingredients and stir until well mixed, with no dry floury patches. Cover bowl and let stand for 45-50 minutes in a fairly warm area, away from breezes.

    Preheat oven to 450 degrees. Spray a 9 X 13 pan or baking sheet with cooking spray. Form rolls from the dough, lightly flouring hands to avoid sticking. Place in prepared pan. Brush with melted butter and cover lightly with waxed paper. Let rise 10-15 minutes.

    Bake 12 to 15 minutes until browned.