• Makes 12-14 rolls
• Total prep time: 25 minutes
• Wait time: 2 hours
• Cook time: 25 minutes
• Total time: Approx. 3 hours. (this is a morning or afternoon “event” !)

Combine yeast with warm water and the sugar in a large bowl.  Set aside for 5 minutes to dissolve and activate yeast.  (If the mixture does not foam up, throw it out and start over with different yeast - foam means that the yeast is livin'.)

In a small saucepan, heat 6 tbsp of the butter and the 1 cup of milk over low heat, until lukewarm.  Stir occasionally until butter melts. 

Add the milk mixture to the yeast. Fold in the bread flour and salt.  Gradually add the all-purpose flour to make a dough.  (Only add as much as you need – the dough should come together in a ball that is neither too wet nor too dry.)

Turn out dough onto a lightly floured surface and knead five to six times until the dough is smooth and elastic.  Form the dough into a ball and place in a greased bowl.  Cover with a kitchen towel and set in a warm place for approximately 1 hour.

Do a dance around your apartment while listening to bad Top 40 music. 

Butter a 9x5 inch baking dish (I used a 10” springform pan).  Form the dough into 12-14 equal-size balls.  Arrange in the pan so that they are just touching, then cover with a layer of plastic wrap. Then a towel.  Set aside to rise again. 

Once they have doubled in volume (about 40 minutes), use a pair of kitchen scissors to snip the tops of each bun twice, forming an X.  Set aside for another 15 minutes.