What you need:
- 3 cups all-purpose flour
- 2 pkg. active dry yeast
- 1 tsp. salt
- 2 tbsp. sugar
- 1/4 cup nonfat dry milk powder
- 1 1/4 cups warm water
- 1 large egg, slightly beaten
- 8 tbsp butter, melted
Place 2 cups flour in mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
In a bowl, combine water and egg; stir.
Make a well in the dry ingredients and pour wet ingredients into well.
Mix; frequently scraping bottom and sides.
Add 4 tbsp. butter and beat.
Add remaining flour, about 1/3 cup at a time, beating after each addition.
Cover bowl with plastic wrap and allow to rise for about 1 hour.
Take a 12-cup muffin pan, coat with shortening or Pam.
Punch down batter and drop by hand into the prepared cups.
Brush with 2 tbsp. melted butter and let rise, uncovered, for 30 minutes.
Bake for 16 to 18 minutes at 400*
Brush tops of baked rolls with remaining 2 tbsp. melted butter.
Recipe from Food.com member cinderbear57
Linked up at...