Ingredients
- 1 tsp. of sugar
- 1/4 cup of water (105 to 115*)
- 8 gram envelope of active dry yeast (21/2 tsp.)
- 2 tbsp. of butter
- 1/4 cup of sugar
- 11/2 tsp. salt
- 1 cup of warm water
- 1 egg lightly beaten
- 3 cups of all-purpose flour, plus 1/2 cup.
Preparation
Step 1
In a 2 cup measure,dissolve 1 teaspoon of sugar in 1/4 cup of warm water.Sprinkle in the yeast. Let stand 10 min. or until yeast bubbles.
In a bowl, stir butter,sugar,and salt into milk to dissolve.Stir in egg.Mixture should be lukewarm. Add yeast mixture to milk mixture.
Place 3 cups pf flour in a large bowl. Add milk mixture. Stir until sticky dough forms.Add 1/2 cup of flour a little ar a time, until the dough is no longer sticky. Transfer to a floured work surface; knead thouroughly until smooth and elastic, about 10 minutes.
Place dough in a lightly oiled bowl and turn to coat.Cover with a towel. Set in a warm place to rise 1 to 2 hours or until double in size.
Preheat oven to 350*. 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 a warm place to rise 30 to 45 mins. or until double in size.
Bake about 20 mins. or until puffed and golden brown. Remove from pan; cool on racks.