How to make it

  • Place 2 cup flour in a large mixing bowl. Add yeast, salt, sugar
  • and dry milk. Set aside.
  • In a mixing bowl, combine water and egg and stir to blend. Make a
  • well in the center of the dry ingredients. Pour water mixture into
  • the well. Mix by hand, beating 150 strokes and frequently scraping
  • bottom and sides of bowl.
  • Add 1/2 of the melted butter and beat to incorporate. Add remaining
  • flour, about 1/3 cup at a time, beating to incorporate each
  • addition. Cover bowl with plastic wrap. Set dough in a warm, draft
  • free place such as oven with a pan of the hottest tap water on the
  • rack below. Allow batter to rise until doubled in bulk, about 1
  • hour.
  • Coat cups, bottoms and sides of muffin pan (or two small round
  • pans) with shortening. Punch down batter (batter will be extremely
  • soft and sticky). Drop by hand or spoonful into prepared muffin
  • cups (or in pan, each touching the next). Brush dough with 1/2
  • remaining melted butter. Let rise uncovered in a warm draft free
  • place until doubled in bulk, about 30 minutes.
  • Bake rolls on middle rack in preheated 400 degrees F oven, for
  • 16-18 minutes.
  • Brush tops of baked rolls with remaining melted butter.

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