Ingredients:
- 2 Tbsp dry active yeast
- 1 Tbsp sugar
- 1/2 C warm water
- 1 C whole milk – scalded (microwave for 90 seconds)
- 1/2 C butter – softened to room temperature
- 1/2 C sugar
- 1 tsp salt
- 1 egg
- 5 – 6 C flour
- 2 – 3 Tbsp butter – melted (for tops after baking)
Directions:
- Combine yeast, 1 Tbsp sugar, and warm water in a small bowl – set aside
- In a large stand-mixer bowl combine scalded milk, softened butter, 1/2 C sugar, salt, and egg
- Stir until well combined
- Stir in yeast mixture
- Add 4 C flour and mix using the dough hook attachment
- Add 1/2 C flour at a time until the dough pulls away from the sides of the bowl, it should still be slightly sticky – you may need more flour or even a little less than the full amount – it is best to eyeball this and go by feel than exact amounts
- Slightly oil a large mixing bowl
- Place dough in bowl and turn once to lightly cover dough in oil
- Cover lightly with plastic wrap or light kitchen cloth
- Allow dough to rise for 1 hour at room temperature
- Punch down dough
- Lightly knead on a floured surface if dough is too sticky
- Grease a 13″ x 9″ glass baking dish with butter
- Break off sections to form into small rolls – they should be roughly the size of a ping-pong ball
- Pinch the bottom of the rolls (so you have a smooth, round top)
- Place seam-side down in a greased 13″ x 9″ glass baking dish – you should be able to get 6 rows of 4 rolls (24 rolls total) and possibly a few extra
- Cover lightly with plastic wrap (greased – so dough doesn’t stick to it) or light kitchen towel
- Allow to rise 30-45 minutes at room temperature or until rolls have at least doubled in size
- Preheat oven to 375 degrees
- Bake at 375 degrees for 10 to 12 minutes or until tops of the rolls become light golden brown
- Remove from oven and brush the tops of the rolls with melted butter
- Cool slightly and serve