Rolls

Adjust

In a small bowl, proof yeast with water and a sprinkle of sugar. Set aside to activate. In a very large bowl, whisk the egg. Slowly pour in the warm milk while whisking. Next, whisk in the activated yeast, sugar, salt and three cups flour until smooth. Whisk in the melted butter. Add the remaining three cups flour and mix with a wooden spoon until all flour is distributed. Dough should still be sticky when all flour is mixed in. Resist the urge to add more flour until "smooth and elastic." Don't knead dough and don't over mix.

Cover with plastic wrap, pressing the plastic wrap INTO the dough so it's completely covered from any extra drying out. Place towel over the top.

Let rise until doubled, about an hour and a half.

If making crescent rolls: divide dough into two pieces. Roll each into a twelve inch circle. Cut into 12 slices with pizza cutter (cut into fourths, then each fourth into thirds). Starting at the wide end, fold the two corners in, then start rolling up to the pointy end. Roll tightly. Fit a dozen onto two ungreased cookie sheets. Let sit, covered with a towel for 1 1/2 - 2 hours. Bake at 350 for 12-15 minutes. If making cinnamon rolls, roll all the dough into a 12x17 inch rectangle and cut into 12 pieces.

Yield: 2 dozen crescent rolls OR 1 dozen extra large cinnamon rolls