Recipe courtesy of Tanya Holland
Total:
41 min
Prep:
20 min
Inactive:
1 min
Cook:
20 min
Yield:
24 to 30 rolls
Level:
Easy

Ingredients

  • 1 (1/4-ounce) package dry active yeast
  • 1 cup warm water, about 110 degrees F
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 cup milk, scalded but cooled to warm
  • 4 ounces melted butter, plus 2 ounces
  • 5 cups flour, plus more, as needed
  • 6-cup, 3-inch muffin tin pan

Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

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