#11 Dinner Rolls

2 cups warm water (110-115 degrees)

2/3 cups nonfat dry milk (instant or non-instant)

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

5 to 5 1/2 cups all-purpose flour, or bread flour

Electric mixer: combine water, milk powder, stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about 1/2 a cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Oil bowl, rotate dough, cover let rise until double in size. Roll out dough into an 8 X 18 inch about 1/4 inch thick rectangle. Flour both sides. Baste with melted butter. Use pizza cutter to divide dough into smaller rectangles. Roll them up with the butter in the center. Place on cooking sheet, oil or use parchment paper. Let rise double. BAKE 375 degrees for 15 to 18 minutes. Brush tops with melted butter.

BREAD STICKS

Use above recipe. Roll dough in rectangle about 1/2 inch thick. Brush with butter, cut in desired widths and lengths (1/4 inch wide and 4 to 5 inches long is ideal). Leave tops plain or sprinkle with poppy seeds, sesame seeds, Parmesan cheese, or the following mixture:

1 teaspoon poppy seed

1 teaspoon sesame seed

1/2 teaspoon fennel seeds

1/2 teaspoon caraway seeds

1/8 teaspoon celery seed, or cumin, or dill sees, or all three

Allow to rise until half again the size when rolled out. Bake at 375 degrees for about 10 minutes.