makes 2 dozen
2 1/4 teaspoons dry active yeast or 1 (1/4 ounce) package dry active yeast
1 1/4 cups warm milk (110° to 115°), 2% or whole
4 Tablespoons (2 ounces) unsalted butter, softened
1 extra large egg
1/4 cup granulated sugar
1 1/2 teaspoons kosher salt
4 to 4 1/2 cups unbleached all-purpose flour
4 Tablespoons (2 ounces) unsalted butter, melted
In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the warm milk. Add the butter, egg, sugar, and 4 cups of flour. Knead until smooth. With the mixer on low, add enough flour to form a soft dough. Dough should just barely be sticking to the bottom of the bowl. Continue to knead until the dough is smooth and elastic, about 6-8 minutes.
Turn the dough onto a lightly floured surface and shape into a ball. Place the dough in a large, lightly greased bowl, turning once to grease the top. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Preheat the oven to 375° F.
Punch the dough down and divide in half. Divide each half into 36 even pieces and shape into balls. Brush two (12 cup) muffin tins with half the melted butter. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with the remaining butter.
Bake for 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Enjoy!
Printed from thegalleygourmet.net
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