Sobre esta receta

Panecillos suave, esponjosos y dorados que son un básico en cualquier mesa familiar. Hechos con ingredientes simples de la despensa y una masa de levadura confiable, estos panecillos salen esponjosos por dentro con una corteza tierna y ligeramente untada con mantequilla cada vez. Perfectos para días festivos, cenas de domingo, o cualquier noche en la que quieras hacer que la comida se sienta especial.

Instrucciones

1. 1

   Proof the yeast: In a small mixing bowl or measuring cups, combine the ^[warm water (105–110°F)], active dry yeast, and 1 tsp granulated sugar. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your active dry yeast may be expired or the water was too hot — start over.

2. 2

   In the bowl of a stand mixer (or a large mixing bowl), whisk together the ^[warm] milk, butter melted, 2 tbsp granulated sugar, fine salt, and beaten egg. Pour in the proofed active dry yeast mixture and stir to combine.

3. 3

   Add 3 cups of the all-purpose flour and mix with the dough hook on ^[low speed] until a shaggy dough forms, about 2 minutes. Increase to ^[medium speed] and knead for 6–8 minutes, adding the remaining all-purpose flour a tablespoon at a time, until the dough is smooth, elastic, and just slightly tacky — it should pull away cleanly from the sides of the bowl but not be stiff or dry.

4. 4

   Shape the dough into a ball and place it in a lightly butter-ed large mixing bowl. Turn to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.

5. 5

   Grease a 9×13-inch baking dish with butter. Punch down the risen dough and turn it out onto a lightly all-purpose flour-ed surface. Divide the dough into 12 equal pieces (a bench scraper or kitchen scale helps). Roll each piece into a smooth ball by cupping your hand over it and rolling in a circular motion against the counter.

6. 6

   Arrange the dough balls in the prepared baking dish in a 3×4 grid, leaving a little space between each. Cover loosely and let rise again in a warm spot for 30–45 minutes, until the rolls are puffed and touching each other.

7. 7

   Preheat your oven to ![375°F] while the rolls complete their second rise.

8. 8

   Bake the rolls for 18–22 minutes, until the tops are deep golden brown and the internal temperature reads %[190°F]. Rotate the pan halfway through baking for even browning.

9. 9

   Remove from the oven and immediately brush the tops generously with the butter melted. Let cool in the pan for 5 minutes, then serve warm.