- 12
Ingredients
- 1 tsp. granulated sugar
- 1/4 cup warm water(105* to 115*)
- 8 g.envelope active dry yeast(21/4 tsp.)
- 2 tbsp. butter
- 1/4 cup granulated sugar
- 11/2 tsp salt
- 1 cup warm milk
- 1 egg, lightly beaten
- 3 cups all-purpose flour, plus1/2 cup
Preparation
Step 1
In a 2 cup measuring cup, dissolve 1 tsp. sugar in 1/4 cup of warm water.Sprinkle in yeast.Let stand 10 minutes or until yeast bubbles.
Meanwhile, in bowl, stir butter,sugar and salt into milk to dissolve.Stir in egg.Mixture should be luke warm. Add yeast mixture to milk mixture.
Place 3 cups flour in large bowl.Add milk mixture. Stir until sticky dough forms. Add 1/2 cup flour, a little at a time, until dough is no longer sticky. Transfer to floured work surface; knead thouroughly until smooth and elastic, about 10 minutes.
Place dough in lightly oiled bowl and turn to coat. Cover with towel or plastic wrap. Set in a warm place to rise 1 to 2 hours or until double in size.
Preheat oven to 350*F. Butter 12-cup muffin pan.
Punch dough down; knead lightly. Divide into 12 pieces.Cut each piece in half and roll into balls. Place 2 balls in each muffin cup. Cover loosely with lightly buttered plastic wrap.Set in warm place to rise 30 to 45 minutes or until double in size.
Bake about 20 minutes or until puffed and golden brown.Remove from pan; cool on racks.