1 Cup warmed milk (doesn’t matter what type.  I use 2% all the time)

1 Tablespoon Instant Dry Yeast  (be sure to check expiration date)

1/8 Cup Sugar

1 Teaspoon Salt

3 Tablespoons salted soft Butter ( I cheat and microwave my butter for a few seconds until soft)

1 large Egg

3+ Cups of flour (3 Cups is a base start… you will most likely be adding more…I used all purpose flour)

1/2 Tablespoon melted butter.

Lard ….for greasing up the mixing bowl and the baking sheet

HOW TO

In a stand mixer, combine with a dough hook, mixer on low combine warm milk, yeast, sugar, salt, butter and egg and slowly add the flour.  (I do not own a stand mixer, and I was not about to mix this recipe by hand.  I do, however, own a bread maker…. so I got creative and started this part of the recipe in the bread maker and used it to mix and combine my ingredients.  Yep, improvise when you have to.  It worked quite well too)

keep adding flour until  the dough is slightly sticky and soft.  Add more flour until the dough reaches desired consistency.  The amount of flour you add in bread making always is an approximation and you should go by feel.

Transfer the dough ball into a greased mixing bowl.  Cover with a kitchen towel and let rise for 90 minutes. 

after the dough has risen, punch it down and form into 12 balls/rolls.  Place on a greased baking sheet.  Cover again with a kitchen towel and let rise an additional hour.  (1 Hour)

Next, preheat oven to 375°  Bake rolls for 12-14 minutes until lightly browned.  (Your house now smells amazing!)

Remove and brush with the melted butter.  Let rest 10-15 minutes.  Eat up!

….Once the rolls are completely cool, you can store them in a plastic bag.  Between my husband and me,  we devour about 4 rolls at dinner time.  Yep, they are that good.  Then I freeze the remaining in groups of 4.