Ingredients Jump to Instructions ↓

  1. 3 tablespoons warm water (105-115 F)

  2. 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)

  3. 3 tablespoons sugar

  4. 1 stick (1/2 cup) unsalted butter

  5. 1 cup whole milk

  6. 2 cups bread flour

  7. 1 1/2 teaspoons salt

  8. 1 1/2 to 2 cups all-purpose flour

  9. 1 large egg, lightly beaten with

  10. 2 teaspoons water

  11. About 1 tablespoon poppy seeds and/or toasted sesame seeds for sprinkling

  12. 2 muffin pans with a total of at least

  13. 18 (1/2-cup) muffin cups

Instructions Jump to Ingredients ↑

  1. Make dough:

  2. Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

  3. Melt 3/4 stick butter in a small saucepan, then add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in 1 1/2 cups all-purpose flour, or enough to make a slightly sticky dough.

  4. Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour as needed to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will still be slightly sticky). Form dough into a ball and put in buttered bowl, turning to coat. Let dough rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

  5. Make rolls:

  6. Butter 18 muffin cups with remaining 2 tablespoons butter.

  7. Turn out dough onto a lightly floured surface and divide into thirds. Working with 1 piece at a time (keep remaining portions covered with plastic wrap), cut off tablespoon pieces of dough and form pieces into balls. Put 3 balls into each buttered muffin cup. Let rolls rise, loosely covered with a kitchen towel (not terry cloth), in draft-free place at warm room temperature until almost doubled in bulk, 30 to 40 minutes.

  8. While rolls rise, put oven rack in middle position and preheat oven to 400°F.

  9. Brush rolls lightly with egg wash and sprinkle with seeds. Bake until golden, 15 to 20 minutes. Serve warm.


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