1 cup warm water (237 ml)
2 ¼ teaspoons active dry yeast (1 envelope)
1/2 cup unsalted butter , melted and cooled (1 stick, 113 grams)
1/3 cup granulated sugar (66 grams)
1 large egg
4 cups all-purpose flour (480 grams)
1/2 teaspoon baking powder
1 teaspoon salt
Additional butter , for brushing


1.Combine the water and yeast and allow to sit for five minutes.
2.In a large bowl, combine the yeast mixture, butter, sugar and egg. Add the flour, baking powder, and salt and stir with a wooden spoon until just combined and comes together into a ball.
3.Cover with a towel and allow to rise in a warm place for 30 minutes.
4.Split the ball of dough into two equal pieces and put one half back in the bowl. Roll out the other half on a floured surface to about 12 inches in diameter.
5.Cut into 12 equal triangles. Starting with the fat end, roll up each triangle and place in a buttered baking pan. Repeat with the other half of dough.
6.Cover the baking pan with a towel and let rise for an additional 20-30 minutes. Meanwhile, preheat oven to 375°F.
7.Bake rolls until golden brown, about 20 minutes. Remove from the oven and then immediately brush with butter.
8.Rolls will keep in an airtight container for up to 3 days.

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