Recipe: Grandma Barkers Yeast Rolls

Title: Grandma Barker's Yeast Rolls
Categories: Breads
Yield: 12 servings

1 c BOILING WATER 1/2 c BUTTER OR MARGARINE
3/4 c NONFAT DRY MILK POWDER 1 pk 4 oz. YEAST
2 ts SALT 1 c WARM WATER
1/2 c SUGAR 7 c SIFTED FLOUR

POUR BOILING WATER OVER MILK POWDER AND SALT IN A BOWL. WHISK UNTIL
SMOOTH. MIX IN SUGAR AND BUTTER. COOL TO ROOM TEMPERATURE.
SPRINKLE YEAST OVER WARM WATER IN A LARGE MIXING BOWL. BEAT IN 1 CUP
FLOUR. COVER AND LET STAND FOR 15 MINUTES.
ADD THE COOLED MILK TO THE YEAST MIXTURE. BEAT IN BY HAND ENOUGH FLOUR TO
MAKE A SOFT DOUGH. ADD FLOUR 1 CUP AT A TIME.
TURN DOUGH OUT ONTO A FLOURED SURFACE AND KNEAD BRISKLY FOR 3 MINUTES.
SHAPE DOUGH INTO A BALL AND PLACE IN A WELL BUTTERED BOWL. TURN DOUGH
TO COAT ALL SIDES AND COVER WITH CLOTH. LET RISE IN A WARM PLACE UNTIL
DOUBLED IN SIZE. PUNCH DOUGH DOWN AND KNEAD ON A FLOURED SURFACE FOR
3 MINUTES. LET RISE AGAIN UNTIL DOUBLED IN BULK. PUNCH DOWN.
ROLL OUT DOUGH ON FLOURED SURFACE TO 1/2" THICKNESS. CUT WITH BISCUIT
CUTTER AND PLACE ROUNDS ON UNGREASED COOKIE SHEETS, 1 1/2" APART.
COVER WITH A CLOTH AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK.
NEAR THE END OF RISING, PREHEAT OVEN TO 3750F. PLACE ROLLS IN OVEN AND
BAKE FOR 12 TO 15 MINUTES.
NOTE: ROLLS ARE ABOUT 127 CALORIES EACH AND COST ABOUT $0.68 PER DOZEN.