1/2 c warn water (105 to 115 F)
2 pkg. active dry yeast
1 t plus 3 T sugar
1 c whole milk
8 T butter
1 t salt
4.5 c flour
sesame seeds or poppy seeds (optional)
In large bowl, combine warm water, yeast, 1 t sugar. Stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes.

Meanwhile, in 1-qt. saucepan, heat milk ant 4 T butter over medium-low heat until warm (105-115 F). Add milk mixture, salt, 4.25 cups flour to yeast mixture; beat with wooden spoon until blended.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 mintues, working in enough of remaining .25 c flour just to keep dough frmo sticking. Shape dough into ball, place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let rise in warm place until doubled in volume, about 45 minutes.

Punch down dough. Turn dough onto lightly floured surface and cut in half. Shape each half into a ball, cover and let rest 10 minutes for easier shaping. Meanwhile, grease 2 large cookie sheets. In microwave-safe cup, heat remaining 4 T butter in microwave on high 25 seconds, stir until melted.

With floured rolling pin, roll one dough ball into 14-inch round. With sharp knife, cut round into 12 equal wedges, brush with some melted butter. Starting at curved edge, roll up each wedge jelly-roll fashion. Place point side down, 2 inches apart on cookie sheet. Repeat. Cover rolls and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 400F. Remelt remaining butter in microwave, brush rolls. Sprinkle rolls with sesame seeds or poppy seeds.
Good Housekeeping 11/05
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