1 package dry yeast (or 2-1/4 teaspoons)

1 cup lukewarm water (115 degrees Fahrenheit)

1 cup milk, scalded

6 cups all-purpose or bread flour, divided

2/3 cup sugar

1/2 cup butter, melted

1 teaspoon salt

1 egg beaten

Mix together the yeast and the warm water. Let set until the yeast begins to proof, about 5 minutes. While the yeast is proofing, scald 1 cup of milk. Let cool to room temperature.

Combine the yeast mixture and the cooled milk in a large mixing bowl. Add 3 cups of flour to the bowl, and mix until thoroughly combined.

In a separate bowl, mix together the sugar, melted butter, salt, and beaten egg. Add to the flour mixture, and mix until combined. Gradually add the remaining 3 cups of flour 1/2 cup at a time (you may not need the entire 3 cups), and knead with the bread hook on your mixer until it pulls away from the bowl.

Place the dough in a large greased bowl. Cover and let rise until doubled in size. When doubled in size, punch down the dough, cover the bowl, and let the dough rise again. Form dough into dinner rolls or cinnamon rolls (instructions below), and place rolls on a greased baking sheet. Let the rolls rise again for approximately 30 to 40 minutes.

Bake rolls at 350 degrees Fahrenheit for 15 to 20 minutes depending on your oven. After removing the rolls from the oven, brush the tops of the rolls with butter while the rolls are still warm.

To Make Cinnamon Rolls:

Prepare dough as above. After the dough has risen the second time, roll out the dough in an oblong shape. On the dough, spread softened butter and sprinkle generously with a sugar/cinnamon mixture. Roll up the dough jelly-roll style, and slice into individual rolls. Place on a greased baking sheet and let rise again for 30 to 40 minutes. Bake as above. Glaze the rolls with your favorite frosting while they’re still warm.

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