Dinner Rolls

Ingredients

• 1 (1/4 oz) package dry active yeast (Platinum yeast is my favorite)
• 1 cup warm water (110 degrees F)
• 1/2 cup sugar
• 1 egg, beaten
• 2 tsp salt
• 1 cup milk, scalded, cooled to warm (110 degrees F)
• 1 stick (4 oz) butter, melted, plus more for buttering pans and tops of rolls
• 5 cups flour, plus more

Instructions

Start by scalding the milk and putting in fridge/freezer to cool to warm. The milk doesn't take long to scald, but it takes a long time to cool.

After milk is close to desired temperature, mix yeast in warm water, let sit for a couple minutes (while the milk cools the rest of the way). Stir in sugar. Add egg, salt, warm milk, and melted butter. Start mixing in flour gradually and continue until dough is acceptably doughy. Knead for 5 minutes on floured surface (or if you're lazy/efficient - the bowl you mix in).
Butter bowl. Form dough into ball and place in bowl. Cover and set in a warm place to rise for 1 hour, until it doubles in size.

While wating, butter desired cooking pan(s).

Punch down dough and form into balls. Put dough balls in cooking pan(s) with decent spacing. Eat extra dough that doesn't fit in the pans because it's delicious. Cover and rise for an additional 1/2 hour.

While waiting, preheat oven to 425 degrees F.

Bake for 10-15 minutes. Butter tops of rolls.