Chinese Rolls

1 package dry yeast 1/4 cup lukewarm water 2-1/4 cups milk 1/2 cup vegetable oil 1 beaten egg

1/2 cup sugar 1 tablespoon salt 6 cups white flour Melted butter Sugar

Directions:
1. Dissolve yeast in 1/4 cup lukewarm water ((110° to 120°). Heat milk and oil until warm (about 130°); add beaten egg, sugar and salt. Stir in two cups of flour; then add dissolved yeast and beat very well with electric mixer.
2. Cover bowl with a towel and set it in a warm place until bubbles form in the mixture.
3. Stir in remaining flour and knead well. Grease a large bowl generously; place the dough in it, then turn the dough over so that the top side of the bread is greased. Let rise until doubled in size. Punch down.
4. Grease two 9x5-inch loaf pans. On a lightly floured board, roll dough out to 1 inch thick. Cut with a biscuit cutter. Dip both sides of each biscuit in melted butter. Stand biscuits on edge in the loaf pans until pans are full. Sprinkle top with sugar.
5. Let rise until doubled in size. Bake about 45 minutes at 350° or until loaf is browned on both top and bottom. Cool 10 minutes on a wire rack; remove from pan.

Notes:
I don't know if these rolls are really Chinese, but many Chinese buffets do serve a biscuit-sized roll that has been dusted with sugar.