– 3/4 cup skim milk, warmed to 110°F (43°C) – ▢2 tablespoons granulated sugar – ▢1 packet instant yeast – ▢1 egg (at room temperature) – ▢1 egg yolk (at room temperature) – ▢3 1/2 cups all-purpose flour – ▢2 teaspoons salt – ▢10 tablespoons unsalted butter, cut into 10 pieces and softened – ▢2 tablespoons unsalted butter, melted, divided – ▢1 tablespoon honey
Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
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