Yield: 10 Rolls
|2 teaspoons||Active dry yeast|
|½ cup||Milk, plus more for tops|
|3 tablespoons||Unsalted butter|
|2 cups||Sifted all-purpose flour|
1. Combine water and yeast and let stand 5 minutes.
2. Scald milk and add butter, honey, and salt. Transfer to the large bowl of an electric mixer. Cool until lukewarm. Beat in egg and add yeast mixture.
3. Add half the flour and mix, using the paddle attachment, for 2 minutes. Add remaining flour and beat until large bubbles appear.
4. Transfer dough to an oiled bowl or plastic bag with ample room for rising. If using a bowl, cover with a plate to keep dough from rising too much. Refrigerate overnight.
5. Remove bowl from refrigerator and punch down dough. Turn out onto a lightly floured board and divide into 10 equal portions. Butter an 8-inch round cake pan and arrange tolls in pan (they should be barely touching). Let rise in a warm place, covered, for 1½ hours, or until doubled.
6. Heat oven to 350'. Brush rolls lightly with milk and bake for 25 minutes. Serve warm.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary