Ingredients
Equipment
Method
- Heat the milk until it steams and small bubbles appear on the pan sides. Remove from heat and let it cool to between 80 and 90 degrees Fahrenheit.
- In a small bowl, mix the lukewarm milk, yeast, and honey. Let this mixture sit for 5 minutes.
- In a large bowl, combine 3 tablespoons of the melted butter, the milk mixture, the room temperature egg, salt, and half of the flour. Mix slowly until smooth. Gradually add the remaining flour and mix until a dough forms.
- Mix or knead the dough for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
- Spray a large bowl with cooking spray, place the dough inside, cover it with plastic wrap, and let it rise for one hour in a warm spot.
- Punch down the risen dough. Roll it out on a floured surface until it is about 1/2 inch thick. Fold the dough in half and gently seal the edges.
- Cut the dough into 24 equally sized squares. Place them on two lightly greased baking sheets. Cover the sheets and let the squares rise for 30 to 40 minutes, or until they have doubled in size.
- Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 12 to 15 minutes, or until the tops are light golden brown.
- Melt the remaining tablespoon of butter and brush it over the tops of the warm rolls. Serve with butter.
- If using a bread machine: Place the milk, honey, butter, egg, and salt into the bread machine pan. Add the flour on top, creating a small well in the center that does not touch the liquid. Place the yeast into this well. Set the machine to the dough cycle.
- Once the bread machine cycle is complete, transfer the dough to a greased bowl, cover it, and let it rise for one hour in a warm place.
- Punch down the dough, roll it out to about 1/2 inch thickness on a floured surface, fold it in half, and gently seal. Cut into 24 even squares and place them on lightly greased baking sheets. Cover and let them rise for 30 to 40 minutes until doubled.
- Preheat the oven to 350 degrees Fahrenheit and bake for 12 to 15 minutes until the tops are light golden brown. Brush the tops with the remaining melted butter before serving.
Nutrition
Notes
If your dough does not rise well on a cold day, try placing the bowl on top of a warm oven (preheated to 315 degrees) or place a tray of boiling water on the bottom rack of the oven with the dough bowl above it.
Measure flour by scooping it with a spoon and leveling the cup. Do not pack the flour into the measuring cup.
If you substitute Instant or Rapid Rise Yeast for Active Dry, use 25% less yeast (about 1 and 3/4 teaspoons) and mix it directly with the flour instead of blooming it in the milk mixture.