Easter Rolls II

1 pkg. instant yeast

1/4 C. warm water

1/3 C. sugar

1/4 C. butter, softened to room temp.

1 C. hot milk, microwave for 40 seconds

1 large egg, slightly beaten

3 1/2 - 4 C. all purpose flour

1 tsp. salt

1 T. milk for brushing

Place the yeast, water and sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit for 5 minutes. Add the softened butter, milk and egg and begin mixing on low. Add the flour starting with 3 cups then add more if needed, the dough should not feel very sticky. Add the salt and continue to mix on med. speed for 3 minutes, the dough should pull away from the side of the mixer. Turn the dough out onto a lightly floured surface and knead for 1 minute then form it into a ball and place in a lightly greased bowl. Cover with a clean dish towel and let rise till double in size, about 1 hour. Punch down the dough and knead for another minute then divide the dough into 4 pieces. Pinch off a little dough, about the size of a golf ball and form the roll by tucking the dough underneath and rolling with your hands. Place in a buttered 10x13 dish. Continue with the remaining dough. You should end up with 16 rolls. Allow the rolls to rise for 45 minutes. Brush the tops with the milk and bake in a 350 degree oven for approx. 25 minutes.