Cook Time: 20 minutes
Total Time: 20 minutes
- 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
In a stand mixer with a dough hook combine the flour, sugar, and salt. With machine on the lowest setting, add the milk and yeast mixture and add the 6 tablespoons of softened butter a little at a time. Let the machine knead the dough for about 6 minutes.
Butter or oil a large bowl. Put dough in the bowl and turn to coat both sides with the oil or butter. Cover with a towel and let rise in a warm, draft-free place 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 a towel and let rise in a warm, draft-free place for about 45 minutes. Heat oven to 350°. Bake for 15 to 20 minutes, or until the rolls are golden brown.