- 1 cup milk, scalded
- 1/2 cup butter
- 1/3 cup sugar
- 1 teaspoon salt
- 3 eggs
- 1 package dry yeast
- 1/2 cup warm water ( 105° to 115°)
- 4 cups all-purpose flour
- 2 tablespoons butter, melted
How to Make It
Combine milk, 1/2 cup butter, sugar, and salt in a large mixing bowl; stir until butter melts. Let cool to 105° to 115°. Add eggs, beating well.
and stir into milk mixture. Add flour, beating until smooth. Cover and let rise in a warm place (85°), free from drafts, 3 1/2 hours or until doubled in bulk.
Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin pans, filling about one-third full. Cover; let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.
Brush top of each muffin with melted butter. Bake at 400° for 20 to 25 minutes or until lightly browned. Serve warm.