Thanksgiving Dinner Rolls

1 1/2 c milk

3/4 c. plus 1 Tbsp sugar

1 egg

1 Tbsp salt

2 Tbsp yeast

2 c. warm water

about 9-10 c. all-purpose flour

1 c. butter

1. Scald milk, 3/4 c. sugar, and 1/2 c. butter in a microwave safe bowl for about 2-3 minutes.

2. Meanwhile, dissolve yeast and 1 Tbsp sugar in 2 c. of warm water in a glass bowl. Let sit until bubbly.

3. Add egg and salt to the milk mixture. Add 2 c. of flour to cool.

4. Add yeast mixture to milk mixture.

5. Using a wooden spoon, stir in remaining flour (I stir in 2 c. at a time and mix well).

6. Dough should be dense and sticky. Be sure not to add too much flour.

7. Smooth the dough and cover the bowl with plastic wrap. Leave in a warm place to rise until doubled (about an hour). Grease 2 cookie sheets.

8. Split dough into 4 balls. Roll one ball out into a circle on a flour covered surface. Spread softened butter over surface of the dough after you roll it out. Cut the circle into quarters and then cut each quarter into 2-3 wedges. Roll each wedge starting at the wide end and finishing at the point and place on the cookie sheet. Use 2 balls of dough per cookie sheet.

9. Heat oven to 350. Cover the cookie sheets and let the dough rise until the rolls are touching and full in size (about 30-40 minutes). Cook one pan at a time until they are slightly golden, about 10-15 minutes. Run a stick of butter over the tops of the rolls after removing from the oven.