Ingredients
Directions
Pour water (check the temperature on the backside of the yeast package) into mixing bowl for the a mixer, add yeast. Let stand 5 minutes to bloom, stir to dissolve.
Add to bowl: 2 cups flour, sugar, salt, soft butter and egg. Mix on medium speed 1-1/2 to 2 minutes. Stop mixer and add rest of flour. Mix slowly until flour disappears. About 1-1/2 to 2 minutes. Scrape down the batter from sides of the bowl. Cover with plastic wrap and let rise in warm place until double in size (about 30 minutes).
Meanwhile, grease 18 muffin cups.
Preheat oven to 425F.
Stir down the batter in 20-25 strokes and spoon into muffin cups. Let rise in warm place another 20-30 minutes.
Bake in hot 425F oven for 10-15 minutes.
Remove from oven and butter tops of rolls.
Serve warm.
Ingredients
Directions
Pour water (check the temperature on the backside of the yeast package) into mixing bowl for the a mixer, add yeast. Let stand 5 minutes to bloom, stir to dissolve.
Add to bowl: 2 cups flour, sugar, salt, soft butter and egg. Mix on medium speed 1-1/2 to 2 minutes. Stop mixer and add rest of flour. Mix slowly until flour disappears. About 1-1/2 to 2 minutes. Scrape down the batter from sides of the bowl. Cover with plastic wrap and let rise in warm place until double in size (about 30 minutes).
Meanwhile, grease 18 muffin cups.
Preheat oven to 425F.
Stir down the batter in 20-25 strokes and spoon into muffin cups. Let rise in warm place another 20-30 minutes.
Bake in hot 425F oven for 10-15 minutes.
Remove from oven and butter tops of rolls.
Serve warm.
