Ingredients

The following ingredients have 16 Servings
  • 1/4 cup Warm Water, (Under 110 degrees)
  • 1/4 cup Granulated Sugar Or Brown Sugar
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 1 cup Milk
  • 1/4 cup Butter
  • 1 whole Egg, Beaten
  • 3 1/2 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
  • 1 1/4 teaspoons Salt
  • Additional Butter For Greasing Bowl, Pans, and Buttering Tops Of Rolls

Instruction

  • In a mixer fitted with a dough hook combine warm water, sugar, and yeast. Mix until yeast is dissolved. Allow to rest for 5-8 minutes until mixture becomes foamy.
  • In a small saucepan heat milk and butter until butter is melted. Allow mixture to cool until under 110 degrees.
  • Add butter mixture to yeast mixture, and beaten egg. Mix until well combined.
  • Add all of the flour, and sea salt. Knead on low speed until combined. Turn speed to medium and knead for 5-6 minutes until smooth yet soft.
  • Place dough into a buttered bowl, and cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm draft free place for 1-1 1/2 hours or until doubled in size.
  • Butter 16 standard sized muffin tin cups.
  • Divide dough into 48 equal ping pong sized pieces. Place 3 ping pong sized balls into each muffin cup to form a cloverleaf.
  • Cover and allow to rise until doubled in size or refrigerate until ready to use. If refrigerating allow 1 hour to come to room temperature and doubled in size.
  • Preheat oven to 350 degrees.
  • Brush rolls with butter, and bake for 25-30 minutes until lightly browned.
  • Brush rolls with additional butter when removed from the oven.
  • Serve warm.