In a small bowl combine yeast, warm water, 1 tsp. sugar, and 1/2 cup flour. Cover with plastic wrap and a clean towel, and set aside until bubbly and very active, about 10 to 15 minutes. Scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, and beaten egg. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add the flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Dough should be soft and pliable, but not sticky. [The secret to soft dinner rolls is a soft dough.] Put dough into a lightly oiled bowl. Turn dough so that all surfaces are oiled and cover with plastic wrap and a clean towel. Let dough sit in a warm place for about one-half hour. Preheat oven to 375 degrees.
Punch dough down. Shape pieces of dough into the size of a jumbo egg and place on a clean baking sheet, about two inches apart. Cover with plastic wrap and a towel, and let rise in a warm place or about one-half hour or until doubled in size. Bake at 375 degrees for 15 to 18 minutes, or until done. Makes one dozen dinner rolls.
Not a NESTLÉ®-tested recipe.