Ingredients
The following ingredients have 16 Servings
- 1 cup milk, heated (110 degrees F), divided
- 1 package (2-1/4 teaspoons) rapid rise yeast
- 1-1/2 tablespoons granulated sugar, divided
- 3-1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 1/4 cup (1/2 stick) salted butter, softened at room temperature, plus additional butter for the pans, and melted butter for brushing the rolls, if desired
- 1 teaspoon vegetable oil (for the bowl)
Instruction
- Heat the milk. Add yeast to a small bowl. Add a teaspoon of the sugar and 1/4 cup of the heated milk to the yeast. Let proof for 5 minutes or until yeast is puffy.
- In a large bowl, whisk together 3 cups of the flour, the remaining sugar, and the salt.
- Add the yeast mixture, the 1/4 cup of softened butter and the remaining milk to the flour mixture. Stir together until dough is shaggy looking, then turn out onto a floured surface and knead by hand, until dough is smooth, sprinkling with a small amount of the remaining flour only as needed.
- Wipe out and oil the bowl and return the dough to the bowl, turning to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.
- Generously butter two 8-inch cake pans; set aside. Deflate dough and transfer to a lightly floured surface. Pull off 16 equal sized pieces of dough and form into rolls, placing 8 rolls into each of the buttered cake pans. Cover loosely with a clean towel and allow to rise again in a warm, draft free place, until rolls have puffed and filled the pan, at least another hour.
- Preheat oven to 350 degrees F. and bake for about 20 to 25 minutes until light golden brown. Brush tops with the melted butter and serve immediately with some honey butter.
