Pav



1 package active dry yeast (1 tbsp)
¼ cup water
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons butter + a little extra
1 teaspoon salt
3 ½ cups sifted all purpose flour
1 egg

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Method:

Preheat oven to 375 F.

Soften active dry yeast in warm water.

Combine milk, sugar, butter and salt. Cool. Add 1 cup of the flour and beat well with a wooden spoon.

Beat in softened yeast and egg.

Gradually add remaining flour to form soft dough. Knead the dough (around 7 - 8 minutes) until soft and pliable, then roll into a ball and place in a large oiled bowl.

Cover and let rise in warm place until doubled in size (1½ to 2 hours)

Turn out on lightly floured surface and shape into 12 - 16 small rolls (I like to weigh them for evenness, 75 grams per roll)

Place rolls next to each other in a baking tray, then cover and let rise for another ½ hour, until risen.

Bake in moderate oven, 375 degrees F for 15 - 20 minutes, until the rolls are golden. Brush a little extra butter on the crusts while still warm.

Note: If you have bread machine, just place all the ingredients into the bowl, then make a dough using the dough cycle. Take out the risen dough, shape rolls by hand, and let rise again. Bake as directed.