Recipe from Tracey's Culinary Adventures
What you need:
- 1 cup milk
- 2 tbsp. unsalted butter
- 1 tbsp. sugar
- 2 tsp. instant yeast
- 3/4 tsp. salt
- 2 3/4 cups all-purpose flour
- 1 egg, well beaten
Combine milk, butter, and sugar in small saucepan and cook over low until the butter is melted.
Set aside and cool.
With a mixer and a dough hook, combine yeast, salt, and flour.
Slowly add liquid ingredients to flour mixture.
Mix for 4 to 5 minutes until it's smooth and elastic.
Cover and rise until doubled for 1 1/2 hours.
Divide dough into 12 equal portions on a floured surface. Then divide each twelfth into thirds.
Roll into little balls.
Place 3 dough balls into a greased muffin cup in a 12 cup muffin pan. Repeat with each set of thirds.
Cover the pan with a kitchen towel and let rise for another hour.
Preheat the oven to 375* and brush the tops of the rolls with the beaten egg (I forgot this step!).
Bake for 15 minutes. These are best served warm.