Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
9 Hours 40 Mins
Yield
Makes 2 dozen

Make Ahead: After Step 3, shape the dough into 1-inch balls, and place them on a baking sheet. Place baking sheet in freezer, and freeze completely. Transfer frozen balls to a large zip-top plastic bag. The day before baking, place three dough balls in each cup of a lightly greased muffin pan, cover with plastic wrap, and chill until ready to bake as directed.

How to Make It

Step 1

Heat milk and 1/2 cup butter in a small saucepan over medium-low heat just until butter melts. Remove from heat, and cool mixture until a thermometer registers 100° to 110° (about 10 minutes).

Step 2

Stir together yeast, 1/2 cup warm water (100° to 110°), and 1 tsp. sugar in a glass measuring cup, and let stand 5 minutes.

Step 3

Beat eggs at medium speed with a heavy-duty electric stand mixer; add 1/2 cup sugar and 1 tsp. salt, beating to combine. Add milk mixture and yeast mixture, beating until combined. Reduce speed to low, and gradually add flour, beating until blended. Place dough in a large lightly greased (with cooking spray) bowl, turning to grease top. Cover with plastic wrap, and chill 8 hours to 5 days.

Step 4

Turn dough out onto a lightly floured surface, and knead 2 to 3 times. Gently shape dough into 72 (1-inch) balls.

Step 5

Place 3 dough balls in each cup of 2 lightly greased (with cooking spray) 12-cup muffin pans. Microwave remaining 1/2 cup butter in a microwave-safe bowl at HIGH 1 minute or until melted. Brush rolls with half of melted butter.

Step 6

Cover muffin pans with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Step 7

Preheat oven to 375°. Bake rolls for 11 to 13 minutes or until golden brown. Brush with remaining melted butter.

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