Step 1- Put 2 cups flour in a large mixing bowl.
Step 2- Add yeast, salt, sugar and dry milk. Set aside.
Step 3- In a mixing bowl, combine water and egg and stir to mix.
Step 4- Make a well in the center of the dry ingredients.
Step 5- Pour water mixture into the well.
Step 6- Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Step 7- Add 1/2 of the melted butter and beat to combine.
Step 8- Add remaining flour, about 1/3 cup at a time, beating to combine each addition.
Step 9- Cover bowl with plastic wrap.
Step 10- Set dough in a warm, draft free place.
Step 11- Allow batter to rise until doubled in bulk, about 1 hour.
Step 12- Coat cups, bottoms and sides of 12 cup muffin pan with shortening.
Step 13- Punch down batter, it will be extremely soft and sticky.
Step 14- Drop by hand or spoonful into prepared muffin cups to make 12 rolls.
Step 15- Brush dough with 1/2 remaining melted butter.
Step 16- Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
Step 17- Preheat oven to 400 degree F, bake rolls on middle rack for 16-18 minutes.
Step 18- Brush tops of baked rolls with remaining melted butter
Cinnamon Butter
Ingredients needed for Cinnamon Butter-
1 cup, 2 sticks butter, softened
1/3 cup sweetened condensed milk, chilled
1/2 teaspoon corn syrup
3/4 to 1 tsp. cinnamon
Directions for making Cinnamon Butter-
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.
Originally Submitted
6/12/2013
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