Excellent Any-Time Rolls

These are rolls that are pretty easy for yeast rolls, and i have been making them for years. They remind Keith of bread that they used to get in Germany. The method is part biscuit and part yeast bread and turns out beautifully. We can all thank my next-door neighbor Karyn for pushing for this post. She happened to walk in on my baking/cooking production last night and asked for all the recipes...so thanks Karyn for the first post of 2013!!
I normally shape my rolls into spheres and slit them at the top. they can also be knotted, braided or made into crescents. You can brush them with milk and sprinkle with seeds or sea salt to make it extra fancy.

Excellent Any-Time Rolls

What you need:
4 cups all-purpose flour
2 tsp salt
2 tbsp butter
1 package yeast
Scant 2 cups lukewarm milk (be careful! If it is too hot it will kill the yeast)

1. Sift flour and salt into a large bowl. Rub or cut in butter until the mixture resembles course crumbs, then stir in the yeast.

2. Slowly mix in the milk.  Turn the dough out on to a floured work surface and knead for at least 5 minutes.

3.Place in a bowl covered with oiled plastic. Set aside in a warm place to rise for about 45 minutes.

4. Turn out the dough onto your work surface, knead again. Divide into 12-16 pieces and shape your rolls.

5. Place rolls on a greased or parchment covered baking sheet. Glaze with milk and sprinkle with seeds or salt if you choose.

6. Leave to rise again while your oven comes to temperature. Preheat your oven to 450 degrees. Bake the rolls for 12 minutes. Eat as soon as possible :)