|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs) (110Â° to 115Â°)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup warm water.
Cream butter or margarine, sugar, and salt.
Add 1 cup of the flour and the milk to creamed mixture.
Separate one of the eggs; set egg white aside.
Blend egg yolk with the remaining 3 eggs.
Add eggs and softened yeast to creamed mixture; beat well.
By hand, stir in the remaining flour till smooth.
Turn into a lightly greased bowl.
Cover and let rise in a warm place till double (about 2 hours).
Refrigerate dough overnight.
Turn out onto a lightly floured surface.
Divide dough into quarters; set one quarter aside.
Divide each of the remaining quarters into 8 pieces, making a total of 24.
With floured hands, form each piece into a ball, tucking under cut edges.
Place each in greased muffin cup.
Divide the reserved dough into 24 pieces; shape into smooth balls.
With floured finger, make an indentation in each large ball.
Press small balls into indentations.
Cover and let rise in a warm place till double (40 to 45 minutes).
Combine the reserved egg white and 1 tablespoon water; brush over rolls.
Bake at 375° about 15 minutes, brushing again with egg white mixture after 7 minutes.
Serving size: Complete recipe
Calories 3239 Calories from Fat 1055
% Daily Value*
Total Fat 120 g184.2%
Saturated Fat 66.9 g334.3%
Trans Fat 0 g
Cholesterol 1099.1 mg366.4%
Sodium 1319.5 mg55%
Total Carbohydrates 456 g151.9%
Dietary Fiber 13.5 g54%
Sugars 75.5 g
Protein 81 g162.8%
Vitamin A 78% Vitamin C
Calcium 33.9% Iron 149.6%
*Based on a 2000 Calorie diet