Ingredients
Method
- Fill the mixing bowl with hot water and dump out the water to warm the bowl.
- Melt the butter.
- Dissolve the yeast in the warm water in the warmed mixing bowl.
- Add 1/4 cup of the melted butter, flour, sugar, and salt.
- Mix 1 minute on speed 2 (or stir) until well blended.
- Continuing on speed 2, continue to add flour, 1/2 cup at a time, until the dough starts to clean the sides of the bowl.
- Mix for 2 more minutes (or knead by hand for 10) or until smooth and elastic.
- Place in a greased bowl. Turn to coat it all in oil. Cover and let rise for 1 hour or until doubled in bulk.
- Put on a lightly floured surface. Roll out into a 12x9 inch rectangle.
- Brush with the remaining 1/4 cup of butter. Cut into 6 strips.
- Stack the strips together. While stacked, cut into 12 pieces.
- Place into greased muffin tins, cut side up.
- Cover and let rise about 45 minutes.
- While they're rising, preheat oven to 400 degrees F.
- Bake for 15 to 20 minutes or until nicely browned.
- Remove immediately from pans.
Nutrition
Notes
You will need a muffin tin and a pizza cutter or sharp knife. A stand mixer with a dough hook is handy if you're not going to knead by hand.
Low in sodium, no trans fats.