1 tsp. plus 2 tbsp. sugar, divided
1/4 c. warm water
1 pkg. (1/4 oz.) active dry yeast
1 c. milk at room temperature or lukewarm
1 egg
1/4 c. butter, melted
1 tsp. salt
3 to 4 c. all-purpose flour

Combine the 1 teaspoon sugar, water, and yeast in a small bowl. Stir to mix. Set aside until the mixture becomes bubbly. In a large mixing bowl, combine the remaining sugar, milk, egg, melted butter and salt. Mix well. Add 1 cup of the flour and the yeast mixture. Mix well. Gradually add the remaining flour until a moderately firm dough is formed. Turn the dough onto a lightly floured surface and knead the dough until it is no longer sticky. This sometimes takes about 4 to 5 minutes. Place in a large oiled bowl and turn the dough so that all surfaces are oiled. Cover with a clean towel and let rise in a warm place until doubled. This takes about an hour. To see if it has risen enough, push your finger into the dough and if it doesn't continue to rise, it is ready. Punch down the dough and pinch off portions about the size of a golf ball. Roll into balls (or shape as desired) and place on a greased baking sheet. Cover with towel and set in warm place until once again doubled. This will probably take about 45 minutes.

Bake at 400°F for about 8 minutes or until rolls start to brown on top. Brush generously with melted butter and place a piece of aluminum foil loosely over the top of the rolls. Continue baking for another 2 to 4 minutes or until the rolls are fully cooked. Remove from oven and brush again with butter.

Makes about 18 large rolls.