0 recipes from contoocook and beyond


2/3 cupwholemilk
l/2 stick butter diced
l/4 cup sugar
l pkg. dry yeast
2 tbsps, butter, softened
3 cups flour
l tsp. salt
l egg beaten
l egg yolk beaten

Heat milk in small saucepan to l80 deg. oer med heat. add l/2 stick butter and sugar stirring to dissolve sugar. Let mixture cool to l05-110 . Stir in yeast. Allow to rest in wsarm place until it swells and becomes bubbly, about 10 mins. Grease inside of a bowl and a mufffin tin with 2 tbsps. butter. Whisk tohether flour and salt in the bowl of a standard mixer. Add yeast mixture, egg and egg yolk. Knead micture with the dough hook on med. speed until dough forms a ball and pulls away froim the bowl, 6-8 mins.Add 1 tbsps. extra flour at a time if necessary. Place dough in prepared bowl, cover and let rise until double in size, about 2 hrs. Divide dough into 36 equal
portions. Shape portions into balls; place three balls in each well of prepared muffin tin.Cover dough with plastic wrap. (At this point shaped dough may be refrigerated over night) Let rise until doubled in size about l-l/2 hrs. (2-1/2 if dough was chilled)
while dough is rising heat oven to 375 with rack in lower third of oven. Bake rolls until light brown about 10 mins. Cool rolls slightky in pan before sering.
Makes 12 rolls.

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