Stir the warm milk and yeast together in a large mixing bowl and let stand for a couple of minutes to dissolve. Add the sugar, salt, butter, egg, and 2 cups of the flour. Beat to mix well, then add enough more flour to make a manageable dough. Turn it out onto a lightly floured surface, knead for about 2 minutes, then let rest for 10 minutes.
Resume kneading until the dough is smooth and elastic, about 8 minutes, sprinkling on just enough additional flour to keep it from being too sticky. Place in a large greased bowl, cover, and let rise until double in bulk.
Punch the dough down, and place it in a greased bowl or a large plastic food-storage bag. Cover the bowl tightly, and refrigerate. If you use the plastic bag, seal it loosely around the dough, to allow room for the dough to rise. Come back sometime within 3 or 4 hours and punch the chilled dough down. Until it is thoroughly cold, it will rise as usual. Check the dough once a day from then on, and if it has begun to rise, punch it down.
These classic rolls are made completely from scratch, up to a week before needed, and refrigerated. Then just let rise and bake before serving for hot, homemade rolls without a lot of effort on Thanksgiving day.
30.0 or more rolls, depending on size.
December 10, 2010