Time: 2 1/2 hours
Yield: One dozen
1 c. warm water (115*)
1 pkg active dry yeast ( or 2 1/2 tsp)
1/2 tsp salt
3 Tbs soft butter
3 Tbs sugar
2 1/2 c flour
Butter spray or oil or melted butter
In a stand mixer with dough hook dissolve the yeast and sugar in the warm water and let stand for 5 minutes. Add butter, salt and flour slowly. Blend for 3-4 minutes. Dough will be sticky. Turn onto a floured surface and knead adding a little flour at a time until smooth, soft and not sticky. Place dough ball in a large oiled bowl then turn over so that both sides are oiled. Cover and let rise in a warm place for an hour or until doubled. Punch down and tear off balls, coat them in oil or butter and place in a 10 in greased round pan or muffin tin. Cover and let rise for 1 hour. Preheat oven to 400 degrees and bake for 12-15 minutes or until golden brown.
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