Title: Hawaiian rolls
 Categories: Breads
      Yield: 9 Servings
 
      1 pk YEAST
    3/4 c  WARM WATER (110 - 120 F.)
  1 1/2 ts SUGAR
      5 c  FLOUR
    1/2 c  BUTTER
    1/2 c  SUGAR
      8 x  EGG YOLKS
    1/4 c  MILK
    1/4 ts SALT
    1/2 c  MELTED BUTTER
    1/4 c  SUGAR (ADDITIONAL)
 
  IN A MEDIUM BOWL, DISSOLVE YEAST IN WARM WATER. ADD 1 1/2 TEASPOON
  SUGAR. ADD 1 CUP FLOUR, MIX WELL. COVER AND LET RISE IN WARM PLACE
  UNTIL DOUBLED. IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT.
  BEAT IN EGG YOLKS AND MILK. ADD SALT AND REMIANING FLOUR TO MAKE SOFT
  DOUGH. ADD YEAST SPONGE TO BUTTER, FLOUR MIXTURE AND MIX UNTIL WELL
  BLENDED. PLACE ON LIGHTLY FLOURED BOARD AND KNEAD UNTIL SMOOTH AND
  ELASTIC. COVER AND LET RISE FOR 10 MINUTES. KNEAD AGAIN, THEN ROLL TO
  A 1/4 INCH THICKNESS. CUT INTO 4" BY 8" PIECES. BRUSH WITH MELTED
  BUTTER. STRETCH DOUGH INTO 10" PIECES AND TWIST AND COIL INTO 1 1/2"
  CIRCLES. PLACE IN TART PANS. LET RISE UNTIL DOUBLED IN BULK. NOTE:
  AFTER BAKING BRUSH EACH ROLL WITH BUTTER AND SPRINKLE WITH SUGAR