4 cups of all-purpose flour
2 teaspoons of salt
1 teaspoon of sugar
1 1/2 cups of water
2 scant teaspoons of active dry yeast
1/2 stick of butter
1/4 cup of powdered milk*
For the wash
1 small egg
4 tablespoons of milk
Mix the powdered milk with the water, warm to about 120F, add the butter and set aside to melt. Put the flour in a mixing bowl and mix in the sugar, salt and active dry yeast. Add the warm milk/butter mix and knead the dough for a good ten minutes until it comes together. Place in an greased bowl, cover and let rise until almost doubled in size.
Brush the risen rolls before
they go into the oven
Punch down and divide into 3oz rolls. Grease a baking pan or casserole dish and place the rolls in the pan, leaving about an inch of distance in between in the pan. If you want high rolls, keep the inch, if you want flatter rolls, increase the distance. Cover and let rise until doubled in size.
Brush the rolls with an egg/milk wash, bake at 400F for about ten minutes or until done. Remove pan from oven, set aside and place the rolls on a rack to cool. When cooled, wrap to avoid drying out.
*If you don't have powdered milk, substitute the water for milk instead.
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