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Ingredients (Makes 12)
¼ cup granulated sugar
3 tablespoons butter
1 teaspoon salt
¾ cup milk
1 tablespoon warm water
1 (1/4 ounce) package active dry yeast or 2 ½ teaspoons
1 large egg
3 ½cups all-purpose or bread flour
- Place sugar, butter and salt in a medium
bowl. Scald milk (heat milk over low heat until small bubbles
form around the edge of the pan; the temperature should read
180° to 190°F). Pour milk over sugar mixture and stir to
combine. Set aside to cool to lukewarm.
- Meanwhile, combine yeast in a small bowl
with warm water. Add egg and mix together slightly. Pour into
the milk mixture and stir together.
- Add flour; stir until well mixed and soft
dough forms. Cover dough with a plate or towel and set aside to
rise until double in bulk, about 2 hours.
- Preheat oven to 180°C (350°F). Grease a
muffin pan; set aside.
- Punch down dough and knead briefly on a
floured surface, adding more flour as needed to prevent
sticking. Knead dough until springy and easily handled.
- To form rolls, divide dough into small
pieces, shape into little balls, about 1 inch in diameter. Place
3 balls in each section of muffin pan.
- Bake for 15 to 20 minutes or until golden
brown. Remove from pan and cool on a wire rack.
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