YOUR BEST RECIPE Finalist. PAM Brand Winner. The double whammy comes from using beer and potato buds in the recipe.

Amy Hill, Muncie, Indiana
Recipe by Southern Living January 2006

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Recipe Summary

prep:
25 mins
cook:
5 mins
stand:
5 mins
rise:
2 hrs
bake:
18 mins
total:
2 hrs 53 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and reserve 1 tablespoon sugar. Cook remaining sugar, 1/3 cup butter, and next 3 ingredients in a medium saucepan over medium-low heat, stirring constantly, until butter melts. Cool to 110°.

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  • Stir together yeast, beer, and reserved 1 tablespoon sugar in a 2-cup liquid measuring cup; let stand 5 minutes.

  • Combine milk mixture and yeast mixture in a large bowl; stir in egg. Gradually stir in 4 cups flour to form a dough. (Dough will be very stiff.)

  • Turn dough out onto a lightly floured surface, and knead, adding additional flour (up to 1/2 cup) as needed, until smooth and elastic (about 6 to 8 minutes). Place in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Coat muffin pans with cooking spray. Punch dough down, and shape dough into 36 (1-inch) balls. Place 3 dough balls in each muffin cup. (Handle the dough as little as possible to prevent over-kneading.) Cover and let rise in a warm place, free from drafts, 1 hour.

  • Bake at 350° for 15 to 18 minutes or until golden. Place a small pat of butter on top of each roll after baking 5 minutes, or brush with melted butter after baking, if desired.

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