by Dawn Babcock

Tioga County Dairy Princess

3 1/2 to 3 3/4 C all-purpose flour, divided

1/4 C sugar

1 teaspoon salt

1 package active dry yeast

1 C milk

1/4 C butter (1/2 stick)

1 egg

melted butter

Thoroughly combine 1 1/2 cups flour, sugar, salt, and undissolved yeast in a large mixing bowl. Heat together milk and butter until very warm (120-130^oF). Gradually add to dry ingredients and beat for 2 minutes at a medium speed, scraping bowl occasionally, Stir in enough additional flour to make soft dough.

Turn out onto a lightly-floured surface; knead until smooth and elastic, 5-10 minutes. Place in a buttered bowl, turning to butter top. Cover; let rise in a warm place until doubled in bulk (about 1 hour).

Punch dough down. Divide into 24 equal pieces; shape to form 24 balls. Place in 2 buttered 9-inch round cake pans. Brush with melted butter. Cover and let rise in a warm place until it doubles in size, 30-40 minutes. Bake in pre-heated 375^oF oven for 15-20 minutes.