SOFT ROLLS

Slow rising is responsible for a fresher, softer and tastier rolls. For this reason, use small amount of yeast mixed in cool water.

4 cups flour, approximately
2 teaspoons salt
1/4 cup sugar
1/3 cup dry milk
1 1/2 cups cool water (60-70 degrees F)
1 envelope dry yeast
1/2 cup butter, at room temperature
1 egg, at room temperature

In a large bowl, stir together 2 cups flour, salt, sugar and dry milk. Make a well in the center of dry ingredients. Pour in water and add yeast.
Stir and leave for a moment until yeast has dissolved. Pull in flour from the sides of the bowl to make a soft batter. Cut butter into several small pieces and drop into bowl.
Add egg. Stir together until smooth. Add rest of flour, 1/2 cup at a time kneading for about 10 minutes by hand, 5 minutes with an electric mixer.
Place dough in a greased bowl; cover with plastic wrap and leave undisturbed at room temperature for 4 hours. The dough will more than double in volume and push forcefully against the plastic. Push dough. Cover and let rise another 1 1/2 hours. Shape dough into 2-ounce pieces, (round, oval, breaded, etc.)
Place on baking sheet. Cover with wax paper and let rise until doubled in volume.
Cut rounds and ovals with razor blade slashes. Bake at 375 degrees F. until golden and crusty in bottom.
Freeze well for months.