- 12
- 20 mins
Ingredients
- 1 cup plus 2 tablespoons milk, about 105° to 110 °
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 4 cups bread flour
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 6 tablespoons butter, softened
- melted butter and butter for muffin pan
Preparation
Step 1
Combine milk and yeast, stir and let stand for about 5 minutes, or until dissolved. Whisk egg into the milk.
Add milk mixture and 4 cups flour to KitchenAid mixer with dough hook. Turn to Speed 2 and mix about 1 minute. Be sure all flour is mixed in well. Add the 6 tablespoons of softened butter a little at a time. Let the machine knead the dough for about 6 minutes on Speed 2 adding the 6 tablespoons of softened butter a little at a time.
Butter or oil a large bowl. Put dough in the bowl and turn to coat both sides with the oil or butter. Heat oven to 400 degrees for 1 minute; then turn it off. Cover bowl with a towel and let rise in warmed oven for about 45 to 60 minutes.
Butter a 12-cup muffin tin. Form dough into small balls (about 1 to 1 1/2 inch, about 3/4 to 7/8 ounce each) and coat lightly with melted butter. Arrange 3 small balls in each muffin cup.
Cover the pan with buttered waxed paper and a towel and let rise in the warmed oven for about 45 minutes.
Heat oven to 350°. Bake for 15 to 20 minutes, or until the rolls are golden brown.