Recipe(tried): Ukrainian Tender Rolls Bulochky

Sorry left out one ingredient in this recipe, after 4 teaspoons of salt add 1 cup cold water.

1 teaspoon sugar
1/2 cup lukewarm water
1 package dry granular yeast

1 1/2 cups scalded milk
1/3 cup butter or margarine
1/3 cup sugar
4 teaspoons salt
1 cup cold water
3 eggs, beaten
8 to 8 1/2 cups sifted flour

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. to the hot scalded milk, add the butter or margarine, and stir until melted. Mix in the remaining ingredients except the flour. Stir in the yeast. Add enough flour to make a medium soft dough. Knead until smooth and satiny, and blisters appear on the surface.

Cover and let it rise in a warm place until double in bulk. Punch down and let it rise again. Shape as desired. Place in a greased baking pan and brush with melted butter. For crisp-crusted rolls, dip each one in melted butter or margarine before placing it in the pan.

Cover and let rise in a warm place until double in bulk. Bake in a moderately hot over 400 degrees F. for 10 minutes, then lower the temperature to 350 degrees F., and continue baking for 15 minutes longer, or until done. The baking period will depend on the size of the rolls. Yield: 3 dozen medium-sized rolls.