Instructions: 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

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