Our featured recipe of the month is a wonderful recipe for homemade rolls that has been passed down from Jacob's great-grandmother. This recipe is now served exclusively as our luncheon and dinner roll.
Dissolve the yeast in 1/4 cup [50 ml.] of warm water and set aside. Cream the butter and sugar. Add the 1/4 cup [50 ml.] of hot water and mix well. Add the dissolved yeast and mix well. Add the flour 1/2 cup [100 ml.] at a time until you have added 2 cups [1/2 liter]. Add the egg and mix well. Add the dash of salt and then slowly add the last cup [ 200 ml.] of flour. Mix well and let rise until it is double in size. Punch down and make into rolls, placing them in a buttered pan. Let rise again until double in size, then bake at 350 [180 C.] for 25 minutes or until brown.