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Ingredients
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- 1 envelope active dry yeast
- 4 tablespoons sugar (divided use)
- ¼ cup warm water
- 4 tablespoons butter (diced)
- 1 cup milk
- 1 teaspoon salt
- 2 eggs (beaten separately and divided use)
- 3 ½ to 4 cups all-purpose flour (divided use)
Instructions
- Preheat your oven to 400°F just before the second rise. Grease a 12-cup muffin tin and prepare it toward the end of the first rise.
- In the bowl of a stand mixer, combine the yeast with 1 tablespoon of sugar and warm water (no warmer than 110°F). Let it sit for 5 minutes until bubbly.
- In a small saucepan, combine butter, milk, remaining sugar, and salt. Heat to 110°F and let the butter melt. Be careful not to exceed 120°F. Whisk in the egg.
- Add the milk mixture and 1-½ cups flour to the yeast mixture. Knead with the dough hook on low speed, gradually adding the remaining flour until a soft dough forms. Knead on medium speed for 5-6 minutes until the dough is soft and pliable.
- Transfer the dough to a greased bowl, turning it once to coat. Cover and let it rise in a warm place until doubled in size, about 45-60 minutes.
- Punch the dough down and turn it out onto a clean surface. Shape it into 36 walnut-sized balls and place 3 balls in each greased muffin tin cup. Cover and let them rise until puffy, about 20 minutes.
- Brush the rolls with the remaining beaten egg. Bake in the preheated oven for 12-15 minutes, or until golden. Let them cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
The dough can be made ahead and frozen after shaping. Thaw and let it rise before baking.
For a richer flavor, consider adding herbs or garlic to the melted butter before brushing it on the rolls.
- Prep Time: 55 minutes
- Cook Time: 155 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg