DIRECTIONS

Mix flour and salt in mixer with whisk attachment to sift.

Melt 1/3 cup butter in a small saucepan, whisk sugar, milk and water warming to about 110 degrees. Remove from heat and whisk in egg. Stir in yeast until dissolved and let sit for 5 minutes. it should be frothy.

Make a crater in your flour mixture and pour liquid into crater. Knead with dough hook for 8-10 minutes.

Place dough in a lightly oiled bowl and let rise in a warm place.

When rising finishes, turn dough out onto a lightly floured surface.

Traditional Rolls

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.

Dinner Rolls

Separate dough into equal size balls of dough. Place rolls on a coated cookie sheet with cooking spray or a 13x9 dish for pull-a-part rolls.

Spiral Rolls

Roll dough out into a 18 x 10 rectangle. Coat dough with melted butter and season with Tarragon, Basil and Garlic powder. Starting at one end roll the dough tightly. Slice the rolled dough into 12 (1 1/2") pieces and place on a 13x9 dish coated with cooking spray.

Cover with clean kitchen towel and put in a warm place, let rise 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden.

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