• 1 (1/4-ounce) package dry active yeast
• 1 cup warm water, about 110 degrees F
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 1 cup milk, scalded but cooled to warm
• 4 ounces melted butter, plus 2 ounces
• 5 cups flour, plus more, as needed

• In a standing mixing bowl with dough hook, dissolve yeast in warm water.
• Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter.
• Slowly add 5 cups flour, adding more as needed to make an elastic dough.
• Mix well, then roll out to floured surface and knead dough for about 5 minutes.
• Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
• Lightly oil the baking sheet.
• Punch down dough and form dough into 1-inch balls.
• Place 3 balls at a time on the cookie sheet.
• Fill baking sheet, cover with towel, and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degrees F.
• Brush with remaining melted butter.
• Bake in preheated oven for 10 to 15 minutes, until golden brown.

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