Ingredients:
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Directions:
In the large bowl of an electric mixer, whisk by hand the yeast with the water and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
Attach bowl to mixer fitted with a dough hook. On low speed, add 7 tablespoons butter, milk, salt, remaining sugar and the eggs. Once incorporated, slowly begin adding flour until mixture becomes a sticky dough. Brush the inside of a bowl with butter. Place dough in bowl, brush top with butter and cover with plastic wrap. Set aside until doubled, about 1 to 1 1/2 hours.
Generously brush 2, 8 or 9-inch round pans with melted butter. Keep remaining butter in a small skillet over low heat. Roll dough onto floured work surface until about 1/2- to 1/4-inch thick. Cut out with medium-sized round biscuit cutter. Remove butter from heat. Dip half of each roll into melted butter and place into pan folded over (with melted butter in center). Continue placing in pan in a spiral motion until the pan in filled, making sure all rolls are touching. Once you have filled both pans, set aside and let rise about 20 minutes, until doubled. Be sure to cover with a dish towel.
Bake at 425 degrees for 12 to 15 minutes, until browned. |
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