Sweet Dinner Rolls

So, I finally did it.  I ventured into the world of yeast breads.  My cooking-from-scratch go-to friend, Beth, was right--yeast bread is not the most difficult thing in the world.

I adapted this recipe for my own needs (plus I don't have a bread machine):

Ingredients:

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

What to do:

1. Place water, milk, a bit of the sugar and yeast togther and let foam (10 min.-ish)
2. Mix: egg, 1/3 cup butter, rest of sugar, & salt in your mixer bowl
3. Add 1 cup of the flour slowly, cutting butter into the mixture
4. Dump in the yeast
5. Put mixer with the dough hook on low and slowly add the rest of the flour until the dough looks stretchy and well-mixed
6. Put in a greased bowl (use melted butter or coconut oil), turn, cover with a cotton cloth, and let rise for an hour
7. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. [Or instead of crescents just make 16 balls like I did--EASY!  Bad things happen when I use rollers, so I avoid them when possible.  I just melted the butter and rolled the balls in it quickly so each was evenly coated.  My hands were a mess; the rolls were scrumptious.]
8. Meanwhile, preheat oven to 400 degrees F. [I did mine at 375]
9. Bake in preheated oven for 10 to 15 minutes, until golden.

These are delicious with butter for dinner or with butter and honey or preserves for breakfast.  The extras kept well for the next morning.  According to one person online, they also freeze well.  Enjoy!