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Ingredients
- 1 tsp granulated sugar
- 1 package dry active yeast
- 1/4 cup tepid water (105° to 110° F)
- 1 cup warm milk
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 egg beaten (at room temperature)
- 1 tsp salt
- 4 cups all-purpose flour, divided
Directions
- Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
- Stir in the yeast mixture and 3-1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.
- Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size.
- Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1-1/2 inches in diameter (enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.
- Preheat oven to 350° F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw.
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