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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 packages dry yeast |
1/4 cup plus 2 teaspoons sugar, divided |
1/4 cup warm water (105° to 115°) |
1 cup milk, scalded |
1/4 cup butter or margarine, softened |
1 egg, well beaten |
1 teaspoon salt |
3 cups all-purpose flour |
melted butter or margarine |
Directions:
1. Combine yeast, 2 teaspoons sugar, and water; stir. Let stand 5 minutes or until bubbly.
2. Combine remaining sugar, milk, 1/2 cup butter, egg, and salt in a large mixing bowl; stir until sugar and salt dissolve. Add yeast mixture, stirring well. Stir in enough flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Cover and refrigerate at least 2 hours.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Shape dough into 1-inch balls; place 3 balls in each of 24 greased muffin pans. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 400° for 10 minutes or until lightly browned. Brush with melted butter.
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