Yeast Rolls-Muffin Tin

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YEAST ROLLS
You can make the dough for these tender, buttery rolls the night before

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  • 20 mins

Ingredients

  • 1/2 cup warm water
  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 tsp. granulated sugar
  • 1 cup warm (110°F) milk
  • 1/4 cup honey
  • 1 large egg, beaten
  • 1/2 cup (4 oz.) plus 3 Tbsp. melted salted butter, divided
  • 1 1/2 tsp. kosher salt
  • 4 cups (about 17 oz.) all-purpose flour

Preparation

Step 1

1. Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
2. Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
3. Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
4. Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise
in a warm (80°F to 85°F) place, free from drafts, 45 minutes.
5. Preheat oven to 400°F. Brush rolls with
2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes.
Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.
SERVES 16 (serving size;] roll) ACTIVE 20min. TOTAL 9 hours, 20 min., including 8 hours chilling

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