Original posting: theaccidentalcook.net
1 package rapid rising yeast
1 cup warm water
1/2 cup granulated sugar
1 egg, lightly beaten
1 tbsp. salt
1 cup milk, scalded but cooled to warm
1/2 cup butter (1 stick), melted, plus an additional 2 tbsp (softened) for spreading on rolls
5-6 cups AP flour
In bowl of standing mixer, combine yeast and warm water. Stir to dissolve and let sit for 10 minutes. Stir in sugar, egg, salt, milk and melted butter. Using the dough hook, slowly mix in the flour until it is just slightly sticky. The dough should be pulling away from the sides of the bowl as the dough hook is mixing. Add more flour until it reaches the appropriate consistency.
Turn dough out onto lightly flour surface and knead for an additional 4-5 minutes – incorporate additional flour until the dough is no longer sticking to your hands. Form into a tight ball.
Spray a large bowl with cooking spray and place the dough into the bowl, turning the dough to coat it with oil. Cover with a towel and place in a warm area (I use the top of the stove) to rise for at least an hour or until the dough has doubled in size.
Lightly spray 2, 12 cup muffin tins with cooking spray. Turn dough out onto countertop and punch down (about 6 punches works). Using a pizza wheel, cut dough into 1-inch wide strips and then cut it again to create 1 inch cubes. Form the cubes into 1-inch balls and place 3 of the balls into each muffin cup. Once you have filled the muffin tins, cover with a towel and let them rise again for 30-45 minutes.
Preheat oven to 425 degrees. Brush risen rolls with softened butter. Place rolls on the top rack of oven and bake for 10-15 minutes, or until they are golden brown.