Nobody can resist fresh baked buttery rolls.
INGREDIENTS (for 2 servings):
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 3 cups all-purpose flour, divided
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 eggs, divided
- 1/4 cup milk
- 1/4 cup butter or margarine, softened
- 1 tablespoon water
- Sesame or poppy seeds
STIR together yeast and 1/4 cup water in a measuring cup; let stand 5 minutes.
PULSE 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)
PLACE dough in a well-greased bowl, turning to grease top.
COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13-x-9-inch pan.
COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour.
STIR together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.
BAKE at 375 degrees for 15 to 20 minutes, or until golden brown. Freeze up to 3 months, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.