Ingredients
- ⅔ cup whole milk
- ½ stick unsalted butter, diced
- ¼ cup sugar
- 1 package active dry yeast
- 2 tablespoons unsalted butter, softened
- 3 cups flour
- 1 teaspoon salt
- 1 egg beaten
- 1 egg yolk beaten
Directions
1. Heat milk in a small saucepan to 180° over medium heat. Add 1/2 stick butter and sugar, stirring to dissolve sugar. Let mixture cook to 105°-110°. Stir in yeast. Allow mixture to rest in a warm place until it swells and becomes bubbly, about 10 minutes. |
2. Grease inside of a bowl and a 12 cup muffin tin with 2 tablespoons of softened butter. |
3. Whisk together flour and salt in the bowl of a stand mixture. Add yeast mixture, egg and egg yolk. |
4. Knead mixture with a dough hook, on medium speed, until dough forms a ball and pulls away from the bowl, 6-8 minutes. Add one tablespoon extra flour at a time, if necessary. Place dough in prepared bowl, cover, and let it rise until its doubled in size, about 2 hours. |
5. Divide dough into 36 equal portions. Shape portions into balls; place 3 balls in each well of the prepared muffin tin. Cover dough with plastic wrap. (at this point, shaped dough may be refrigerated overnight). Let rise until doubled in size, about 1 1/2 hours. (2 1/2 hours if chilled) While dough is rising, preheat oven to 375° with the rack in the lower third. |
6. Bake rolls until light brown, about 10 minutes. Cool rolls slightly before removing them from the pan. |