Scalded Milk Dinner Rolls

Roger Cosgrove

1 cup milk scalded

2¼ tsp instant yeast

¼ cup warm water

¼ cup honey

4 to 4 ½ cups all-purpose flour

2 Tbs salted butter melted and cooled

1 egg

1 tsp salt

In a medium sauce pan, add the milk and heat over medium until the milk steams and small bubbles form around the edges. Turn off the heat and set aside until the milk reaches 110 degrees Fahrenheit.

While the milk cools, stir together yeast and warm water. Set aside until the mixture starts to foam, about 5 to 10 minutes.

In a large bowl or stand mixer with a dough hook, add the yeast mixture, milk, and honey.

Add two cups of the flour and stir to combine. Stir in melted butter, eggs, and salt.

Add the remaining flour until a soft dough forms.

Knead for 5 to 6 minutes in bread machine until the dough until it’s no longer sticky.

Transfer the dough to a large greased bowl, rub it around a bit and flip dough over. Cover the bowl with a plate and let the dough rise in a warm place until doubled (about 1 ½ to 2 hours).

Turn the dough out onto a lightly floured surface and roll the dough to a 10×10” square.

Slice the dough into four squares, then each quarter into fourths. You’ll end up with 16 squares.

Place the squares on a large greased or parchment lined baking sheets two two inches apart.

Cover them with a damp tea towel and let the squares double in size. (about 30 minutes)

Brush tops with a beaten egg white and bake or brush after baking with melted butter.

Bake the rolls at 350°F for 12 to 15 minutes or until golden brown.

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