Thanksgiving Rolls

In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes.

Meanwhile, in 1-quart saucepan, heat milk and 4 tablespoons butter over medium-low heat until warm (105 to 115 degrees F). Add milk mixture, salt, 4 1⁄4 cups flour, and remaining 3 tablespoons sugar to yeast mixture; beat with wooden spoon until blended.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/4 cup flour just to keep dough from sticking. Shape dough into ball; place in greased large bowl, turning dough over to grease top.

Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 45 minutes.

Punch down dough. Turn dough onto lightly floured surface and cut in half. Shape each half into a ball; cover and let rest 10 minutes for easier shaping.

Meanwhile, grease 2 large cookie sheets. In microwave-safe cup, heat remaining 4 tablespoons butter in microwave oven on High 15 seconds; stir until melted.

With floured rolling pin, roll 1 dough ball into 14-inch round. With pizza wheel or knife, cut round into 12 equal wedges; brush with some melted butter. Starting at curved edge, roll up each wedge jelly-roll fashion. Place point side down, 2 inches apart, on 1 prepared cookie sheet.

Repeat with remaining dough and some of remaining butter; place on second cookie sheet. Cover rolls and let rise in warm place until doubled, about 45 minutes.

Preheat oven to 400degrees F. Remelt remaining butter in microwave oven and use to brush rolls. If you like, sprinkle rolls with sesame seeds or poppy seeds.

Bake rolls on 2 oven racks 15 to 18 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Cool rolls slightly on wire racks to serve warm. Or cool completely and reheat to serve later.