SWEET ROLLS: 1/2 PACKET ACTIVE DRY YEAST, 1/2 CUP WARM WATER (100-110 DEGREES FAHRENHEIT), 1/2 TBSP + 1/4 CUP SUGAR, 1/2 CUP WHOLE MILK. 1/2 TBSP SALT, 1/4 CUP UNSALTED BUTTER, 4 CUPS ALL-PURPOSE FLOUR, 2 EGGS.

PREHEAT OVEN TO 375 DEGREES FAHRENHEIT. IN A BOWL, DISSOLVE YEAST AND 1/2 TBSP SUGAR IN WARM WATER, LET SIT FOR 5 MINUTES. IN A SAUCEPAN, SCALD MILK THEN MIX IN 1/4 CUP SUGAR, SALT AND BUTTER UNTIL DISSOLVED, COOL UNTIL LUKEWARM. ADD 1 CUP FLOUR AND MIX WELL, ADD YEAST SLURRY AND EGGS. NEXT, ADD REMAINING FLOUR AND KNEAD ON FLOURED SURFACE UNTIL NO LONGER STICKY. PLACE DOUGH IN GREASED BOWL, INVERT TO GREASE ALL SIDES. COVER WITH DAMP TOWEL AND LET RISE UNTIL DOUBLED IN SIZE. PUNCH DOWN DOUGH, THEN DIVIDE AND ROLL INTO 18 BALLS. PLACE 9 BALLS ONTO GREASED 8X8 INCH CASSEROLE DISH OR COOKIE SHEET. COVER WITH DAMP TOWEL AND LET RISE UNTIL DOUBLED IN SIZE. BAKE FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN.

Active Dry Yeast

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