Sweet Rolls
2 softened sticks of butter
3/4 c. sugar
1 egg
2 c. warm milk
1/2 c. warm water
2 rounded T. yeast
1 t. salt
7 c. flour
Combine warm water and yeast in a small bowl and set aside. In a large mixer combine butter and sugar. Add egg and mix well. Add milk and yeast mixture, salt then half of the flour. Mix slowly till well combined, then add remaining flour. Dough will be slightly stick. Allow to rise covered, at room temperature until double the size (approximately 40-60 min.)
Split dough in half or thirds depending on preferred size of roll (half for larger rolls, thirds for smaller rolls). Roll divided section onto floured surface till 1/4 thick into a circle. Using a pizza cutter, cut into triangles. Roll the dough from the long side to the point then space evenly on cookie sheet. Repeat with other divided sections (fills 2 sheet pans). Cover and let rise 20-30 minutes. Bake at 350 for 15-20 min depending on size of rolls. They should be lightly browned on the top. Melt 1/2 stick of butter and brush on tops of rolls while they are still warm. Yields, 4 dozen smaller rolls or 3 dozen large rolls.