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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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:
1. 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.
2. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
3. 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.
4. Preheat oven to 425 degrees F.
5. Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
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