Make these Quick Yeast Rolls up to one month ahead. Wrap cooled rolls loosely in aluminum foil, place in a zip-top plastic freezer bag, and freeze. Heat foil-wrapped rolls in a 325° oven for 30 minutes or until warm.
1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 teaspoon sugar
2 tablespoons sugar
2 tablespoons butter, softened
1 1/4 teaspoons salt
1 large egg
1 1/4 cups milk
4 cups all-purpose flour
2 tablespoons melted butter
How to Make It
Stir together yeast, 1/4 cup warm water, and 1 tsp. sugar in a 2-cup glass measuring cup; let stand 5 minutes.
Beat 2 Tbsp. sugar, softened butter, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, milk, and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth and elastic (2 to 3 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400°. Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9-inch square pans. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
Bake at 400° for 15 minutes or until golden. Brush tops with melted butter, and serve immediately.