Accompanied story, “Fan Food,” published 9-19-2013
1 teaspoon sugar
1 package dry active yeast (1/4-ounce package)
1/4 cup tepid water (105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temperature)
1 teaspoon salt
4 cups all-purpose flour
Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours approximately). Butter a 12 cup muffin tin.
Punch down dough. Pinch off pieces that are about 1 1/2 inches in diameter (enough to fill one-half of muffin cup) and roll into smooth spheres. Place two such pieces in each prepared muffin cup – it will be a tight fit. Cover dough loosely with plastic wrap for 45 minutes.
Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw.
Makes 12 servings.
-- www.food.com
