To 1 1/2 cup of 105 to 110-degree water add 2 tablespoon sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes.
While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer and mix.
Add the proofed yeast, 1 egg and 4 tablespoons of melted butter. Mix on 2 with the dough hook for 10 minutes. You will need to add some additional flour until the dough is dry enough to climb the hook some and pull away from the side. Do a small amount at a time. It took a full cup for me.
Turn onto a floured surface and knead a few times. Add more flour if very sticky.
Form into a ball and place in oiled pan, cover with plastic wrap and allow to rise in a warm spot for 15 minutes until about doubled in size.
Place dough back on the floured surface, "punch down" and roll into 2-inch diameter log. Cut into 12 even pieces.
Prep a 9 by 13 inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise for 15 minutes until almost double in size.
Bake at 425 for 12-15 minutes until nicely brown. Cooking time may vary a little due to oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and allow to cool for a few minutes.
An easy recipe to cut in half.
If this is a "new to you" recipe. Please do a trial cooking to be sure it is for you before any holiday or company meal.
While mixing by hand is possible, the stand mixer earns it's kept in a recipe like this. If you must do this by hand, knead for at least 10 minutes.
"Proof" the yeast to be sure the yeast is good and distribute it through the dough better.
An easy recipe to double or cut in half. If half, you can still use a whole egg or just the white.
If you keep your home cool, you will need to use a slightly warmed oven to rise the dough.
Good at room temperature for a few days but there is no preservative so they will mold fast.
Good in the freezer for up to 6 months.
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