Ingredients
1 package (1/4 ounce) active dry yeast1-1/4 cups warm milk (110° to 115°)1/4 cup butter, softened1 large egg, room temperature3 tablespoons sugar1 teaspoon salt4 to 4-1/2 cups all-purpose flourAdditional butter, melted
Preparation
In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter.
Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.
