Ingredients
- 1 1/4 oz envelope yeast
- ¼ cup warm water (105-115°)
- 1 teaspoon sugar
- 1 Tablespoon sugar
- 2 Tablespoon butter-softened
- 1 ¼ teaspoons salt
- 1 large egg
- 1 ¼ cups milk
- 4 cups all-purpose flour
- 2 Tablespoon butter
Directions
1. Stir together yeast and 1/4 cup water, and 1 teaspoon sugar in glass cup-let stand 5 minutes. |
2. Beat 2 Tablespoon sugar, soft butter, and salt at medium speed in electric mixer until creamy. Add egg, milk, and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth-approximately 2-3 minutes. Place in a well-greased bowl, turning to grease top. |
3. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled. |
4. Preheat oven to 400°. Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9 inch square pans. Cover and let rise in a warm place, free from drafts, 15 minutes. |
5. Bake at 400° for 15 minutes or until golden. Brush tops with melted butter, and serve immediately. |