This recipe is an old standby. I grew up with it and we use it all the time. Shaping rolls is one of the favorite kitchen helper jobs around here. Even a two year old can do it if he is given careful supervision and pieces of dough of the right size.
I’m not sure where it came from originally but I got it from my mother and have modified it a little….
375 degree oven
20-25 minutes on a greased cookie sheet
2 TBSP Butter
1 package (or 1 TBSP) yeast
2 1/2 tsp salt
1 cup milk
7 cups flour (or thereabouts you can use whole wheat bread flour for about 1/2 the flour)
Cream 1/2 cup sugar and butter in a large bowl. (You can do this in a mixer if you are careful to cream it thoroughly and not just mix it. I do it by hand because I think the results are better.)
Mix 1/2 cup warm water, yeast and 1 tsp of sugar in a second bowl.
Pour 1 cup boiling water over sugar/butter mixture. Stir until dissolved then add milk and egg. Add the milk first or the boiling water will cook the egg!
Add yeast mixture and beat in flour until too stiff to stir then knead in remaining flour (5-8 minutes).
At this point you can oil the dough and refrigerate until needed in a plastic bag or a covered bowl. Just be sure to punch it down once a day. When needed take out the amount of dough desired and allow to warm on the counter for 15 minutes or so, then shape, raise and bake.
To use the dough immediately, shape the rolls, raise until doubled and bake.