Things You'll Need:
- 4 1/2 - 5 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp salt
- 2 pkg active dry yeast
- 1 cup milk, scalded and cooled
- 6 Tbsp butter, melted & divided
- 2 eggs, lightly beaten
- 1 egg
- 1 Tbsp milk
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Step 1
In a large bowl, combine flour, sugar, salt, and yeast. Mix well. Stir milk, 4 Tbsp melted butter and 2 eggs into the flour mixture.
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Step 2
On a lightly floured surface, knead the dough until smooth and elastic, about 5-10 minutes. Shape the dough into a ball.
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Step 3
Place the dough in a large greased bowl, turning to coat. Cover with a dampcloth and let rise in a warm place until doubled in size, about 1 hour.
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Step 4
Preheat the oven to 400 degrees F. Grease 24 3" muffin pan cups. Punch down the dough. Divide the dough in half.
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Step 5
On a lightly floured surface, using a lightly floured rolling pin, roll 1 dough half into a 1/8" thick rectangle. Brush with some of the reserved butter.
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Step 6
Cut the dough into 1 1/2" wide strips. Stack 6 strips on top of each other.
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Step 7
Using a sharp knife, cut the dough stacks into 1 1/2" pieces.
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Step 8
Place the dough pieces, cut sides up, in prepared muffin pan cups. Repeat with remaining dough and butter. Cover and let rise for 15 minutes.
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Step 9
In a small bowl, whisk together egg and milk. Brush the tops of the rolls with the egg glaze. Bake until golden, 12-15 minutes. Transfer the rolls to wire racks to cool slightly. Serve warm.
