Wixom Family Rolls

5-6 c. all-purpose flour (I use Gold Medal or Martha White)
2 pkgs. yeast
1/2 c. sugar
1 tsp. salt
2 c. whole or low-fat milk (not skim)
1 egg

A large kitchen mixer makes these rolls so much easier!  Put half the flourin the bowl with the yeast, sugar and salt; stir with a spoon to blend.  Heat 2 c. milk in the microwave for 1 minute 40 seconds to 2 minutes.  It should be warm like a baby's bottle.  If it's too cold, it won't activate the yeast; if it's too hot, it will kill the yeast.  Crack the egg into the milk and mix.  Add the milk/egg mixture to the flour mixture and stir vigorously with a spoon until everything is wet.  Using the dough hook, mix on low to medium speed until the dough is smooth and you don't see any lumps.  Slowly add the remaining flour, 1/2 c. at a time, blending well each time, until the dough is smooth and has no lumps.  (Note: Don't rush this process; I often walk away and do other small things while each portion of the flour is being blended.  Take it slow--you want the dough as smooth as silk!)  Once all the flour has been added and the dough is smooth, use cooking oil or butter to grease the dough lightly on all sides (you want the dough to rise smoothly without ripping away from the bowl). Cover with plastic wrap and put in a warm place free of drafts.  Let rise 30-45 minutes, or until doubled in size.  Once the dough has risen, grease your hands, roll pieces of dough into balls, and drop them into greased muffin tins.  Let rise in a warm place until doubled in size.  Bake at 400 until very lightly browned (watch carefully, because they cook very quickly; mine take 4-5 minutes).  After baking, brush lightly with salted butter.  Makes 24 servings.

Steven Wixom
Houston, Texas