INGREDIENTS

INSTRUCTIONS

In a small saucepan heat milk with sugar, butter, and salt over low heat
until mixture is lukewarm, or registers between 110F. and 115F. on a candy
thermometer, and transfer to a bowl.
Sprinkle yeast over milk mixture and let stand until foamy, about 5
minutes. Whisk in egg and stir in 2 1/2 cups flour, stirring until mixture
forms a dough.
On a floured surface knead dough, kneading in enough of remaining 1/2 cup
flour to form a soft dough, 8 to 10 minutes. Form dough into a ball and
transfer to a well-buttered bowl. Turn dough to coat with butter. Cover
bowl with plastic wrap and let dough rise in a warm place until doubled in
bulk, about 1 hour.
Butter 32 miniature (1/8-cup) muffin tins. Turn dough out on a floured
surface. Working with about one third of dough at a time, cut off pieces
about the size of large marbles. Form pieces into balls and put 3 balls
into each tin. Let rolls rise, covered loosely, in a warm place until
almost doubled in bulk, 30 to 40 minutes.
While rolls are rising, preheat oven to 400F.
Brush rolls lightly with egg wash and sprinkle with seeds. Bake rolls in
middle of oven until golden, about 10 minutes. Rolls may be made 2 weeks
ahead and frozen, double-wrapped in resealable plastic bags, with excess
air pressed out. Reheat rolls, wrapped in foil, in middle of a preheated
350F. oven 15 to 20 minutes, or until heated through.
Makes 32 rolls.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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