21st Century Recipe

　　Today, when our far-flung family gathers for holidays, my mother, my sister, and I make this updated version of my grandmother’s recipe to go with our typical menu: grilled beef tenderloin served with a dollop of sour cream, horseradish and bacon sauce; grilled asparagus; potato casserole; a green salad with blue cheese crumbles; and pear and almond tart for dessert.

　　

Ingredients

Makes 1 dozen rolls

　　3 tablespoons unsalted butter

　　1/4 cup sugar

　　1 teaspoon salt

　　3/4 cup milk

　　1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast

　　1/2 cup warm (110 degrees) water

　　1 large egg, beaten

　　3 1/2 cups all-purpose flour

　　6 tablespoons (3/4 stick) unsalted butter, melted

　　

Step 1

Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.

　　

Step 2

Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.

　　

Step 3

Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tine, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

　　

Step 4

Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.

　　Prairie Home BreadsThe Harvard Common Press