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Ingredients One per line	1 1/2 cups non-fat milk 3 tablespoons butter, cut into chunks 3 tablespoons sugar 4- 4 1/2 cups all purpose flour, divided 1 tablespoon rapid rise/quick rise yeast (or if you have packets, one packet (2 1/4 teaspoons) will work just fine)) 1 1/2 teaspoons table salt 1 egg 2 T melted butter for brushing on at end
Directions One per line	Preheat oven to 350°. Place milk, butter, and sugar in a microwavable container and heat for about 2 minutes. While the mixture is heating, combine 3 1/2 cups of the flour, yeast, and salt in a mixing bowl. Add milk mixture to flour mixture, and mix. Add egg and continue to beat until everything is combined. Scrape down sides of bowl and then add the remaining flour, 1/4 cup at a time ( I did 4.25 c total) The dough will be very soft and sticky. Place remaining flour (1/4 c) on a cutting board or clean table and very gently scrape out the dough using a spatula. Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle. Cut the dough into sections (24 for dinner roll size) with a pizza cutter and gently form portions into balls. Place in a 9Ã—13 pan that has been sprayed with non stick spray. Let dough rest for 20-30 minutes until puffed and almost double in size. To accelerate rising, place dough in an oven or microwave that has been turned off, and place a pan of steaming water underneath. Bake rolls in preheated oven 15-20 minutes until golden brown. Remove from oven and immediately brush with melted butter (for 24 rolls I melted 2 T butter)
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