Ingredients

The following ingredients have 24 Servings
  • 2 tablespoons active dry yeast
  • 2 cups warm water
  • 1/3 cup sugar
  • 1/3 cup butter, softened
  • 1 egg
  • 2 teaspoons salt
  • 2/3 cup nonfat dry milk
  • 5-6 cups flour
  • Additional butter, melted, for brushing on rolls

Instruction

  • In a large bowl, combine the yeast, water and sugar. Let stand 5 minutes. Add butter, egg, salt, dry milk, and 2 cups flour and mix well.
  • Add remaining flour gradually (about 1/2 cup at a time) until a soft dough is formed.
  • On a lightly floured surface, knead the dough for 5-7 minutes, or until it is smooth, supple and elastic. Place dough in a large, lightly greased bowl and cover with a clean kitchen towel or greased plastic wrap. Let rise until doubled, about 1 hour.
  • Preheat oven to 375 degrees. Lightly grease a large, rimmed baking sheet.
  • Separate the dough into two portions. Roll each section out to an 12×15 inch rectangle. Brush the top with melted butter.
  • Using a pizza cutter or sharp knife, cut the dough lengthwise into two long rectangles. Slice the dough across into six strips, about 2 inches wide. You should end up with 12 small rectangles.
  • Roll each small rectangle up into a spiral and place on the prepared baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
  • Cover the rolls and let them rise until doubled, about 40 minutes. Bake in the preheated oven for 12-14 minutes or until golden brown. Brush with additional butter, if desired.