Recipe adapted from Home Cooking with Trisha Yearwood.
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- 1/4 oz
- dry active yeast (one packet)
- 2 c
- warm (100 degrees f) water
- 3/4 c
- butter, melted, plus more to grease pans
- 1/4 c
- 1 large
- 4 c
- self-rising flour
1Dissolve the yeast in the warm water.
2Mix the butter and sugar with an electric mixer.
3Beat in the egg.
4Add the yeast and mix well.
5Gradually stir in the flour until smooth.
6Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
7The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
8Spoon the dough into the muffin tins and bake the rolls until browned. 18 to 20 minutes.