| 1 | Combine water and yeast and let stand 5 minutes. |
| 2 | Scald milk and add butter, honey, and salt. |
| 3 | Transfer to the large bowl of an electric mixer. |
| 4 | Cool until lukewarm. |
| 5 | Beat in egg and add yeast mixture. |
| 6 | Add half the flour and mix, using the paddle attachment, for 2 minutes. |
| 7 | Add remaining flour and beat until large bubbles appear. |
| 8 | Transfer dough to an oiled bowl or plastic bag with ample room for rising. |
| 9 | If using a bowl, cover with a plate to keep dough from rising too much. |
| 10 | Refrigerate overnight. |
| 11 | Remove bowl from refrigerator and punch down dough. |
| 12 | Turn out onto a lightly floured board and divide into 10 equal portions. |
| 13 | Butter an 8-inch round cake pan and arrange tolls in pan (they should be barely touching). |
| 14 | Let rise in a warm place, covered, for 1 ?hours, or until doubled. |
| 15 | Heat oven to 350". |
| 16 | Brush rolls lightly with milk and bake for 25 minutes. |
| 17 | Serve warm. |
| 18 | martha stewart living/feb. |
| 19 | & march/94 scanned & fixed by di and gary |
