6 1/4 c all purpose flour
1/2 c sugar
2 tsp salt
2 tbs dry yeast
1 1/2 c water
1/4 c butter
Combine 2 cups of flour, sugar, salt, and undissolved yeast. Heat milk, water, and butter until liquids are very warm (120 to 130 degrees F.) Add to dry ingredients. Stir until evenly combined and not terribly lumpy OR beat 2 minutes at medium speed. Add egg and 1 cup flour. Stir until evenly combined and not lumpy OR beat at high speed 2 minutes. Add enough additional flour to make a soft dough. Grease top of dough (with more
butter or vegetable shortening). Cover the bowl and refrigerate it overnight. Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup. Cover, let rise in a warm place (75-100 deg. F) until doubled. This will take between 1 - 1 1/2 hours. Towards the end of the rising period, preheat the oven to 400 degrees F. Bake for 12 to 15 minutes. Store the rolls tightly covered.
Recipe featured in Bread Daily on 12/08/01.