1/2 cup warm water
1 tbsp. honey or sugar
1/4 cup butter
1 pkg. active dry yeast
1/2 cup milk or buttermilk
1 heaping tsp. salt
1 egg
3 cups all purpose flour

In a Pyrex measuring cup or microwavable bowl, heat water, sugar and butter to a temperature of 110-115°F (if you have no thermometer, heat until butter melts and a drop of milk mixture on your wrist feels warm). Stir in yeast and set aside for 5 minutes. (Note: Be sure liquid is not too hot to avoid killing the yeast.)

In the bowl of a stand mixer, stir together salt and flour. Add yeast mixture.

Combine egg and milk or buttermilk. Add to bowl and beat for 2 minutes on medium speed.

Spray the inside of a plastic zipper bag with olive oil spray or rub with butter. Add dough, seal and refrigerate overnight.

The next day, press air from dough and place on a work surface that has been lightly dusted with flour. Divide into 12 rolls of equal size (if you have a small scale it helps, but you can judge by eye). Roll each dough portion into a ball or roll shape. Place the rolls 2-inches apart on a greased baking sheet.

Cover lightly with a clean, lintless cotton towel and allow to rise in a warm place, free from draft until rolls have doubled in size (about 90 minutes, but however long it may take - it may take longer on humid or cool days).

Bake in a preheated 400°F oven for 15-20 minutes or until rolls are golden brown. Remove rolls from baking sheet and cool completely on a wire rack. Rolls may be frozen after being baked for up to 3 months.

Note: For Sweet Rolls, use 4 tablespoons of sugar and allow additional time for rolls to rise.

Variation: Add 2 tablespoons of mashed potato flakes or 1/4 cup unseasoned mashed potatoes to milk to make potato rolls.

Submitted by: CM