Yeasted Rolls II

• 1 teaspoon active dry yeast
• 1¼ cups (300 ml) lukewarm milk
• 1 tablespoon white sugar
• 3 cups (360 g) unbleached all-purpose flour
• ¼ teaspoon salt
• 2 tablespoons butter, melted and cooled

Ingredients for 7 servings (710 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a small bowl, dissolve the yeast in the milk and add the sugar.

2. 2

   In another bowl, sift the flour and salt together and add the cooled melted butter.

3. 3

   Add the yeast mixture to the flour mixture, turn out onto a floured counter, and knead until the dough is smooth and elastic.

4. 4

   Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.

5. 5

   Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9-inch square pan. Let them sit, covered, for another 15 minutes to rise again. Preheat the oven to 425°F (220°C).

   Oven
6. 6

   Bake for 15–20 minutes until browned and puffed. Split open and serve warm.

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