MAKES 12 ROLLS

This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.

3 cups flour
1 tsp. fine salt
1 cup whole milk
5 tbsp. unsalted butter, diced
4 tbsp. sugar
1  1⁄4-oz. package active dry yeast
2 eggs, beaten
2 tsp. extra-virgin olive oil

1. In the bowl of a standing mixer, sift flour and salt; set aside. In a 2-quart saucepan, heat milk to 180°. Add 4 tbsp. of the butter and 1 tbsp. of the sugar; stir. Let milk mixture cool to 115°. Stir in yeast and let sit until foamy, about 10 minutes. Add remaining sugar; stir to dissolve. Add yeast mixture to flour mixture; stir to combine. Stir in eggs and knead with the mixer, using the dough hook, on medium speed until dough forms into a ball and pulls away from the sides of the bowl, 6–8 minutes. Grease a large bowl with the oil; nestle dough inside. Cover bowl with a towel; let rise in a warm spot until dough has doubled in size, about 2 hours.

2. Grease a nonstick muffin pan with remaining butter. Divide dough into 12 equal-size pieces. On a cutting board, cup your hand over 1 dough piece; gently roll it against board to form a smooth ball. Repeat with remaining pieces. Divide dough balls between muffin cups. Cover with a towel; let rise in a warm spot for 30 minutes. Uncover; let rise until 2" above the pan, about 1 1⁄2 hours more.

3. Heat oven to 400°. Bake the rolls until puffed and light brown, 8–10 minutes. Let cool slightly in the muffin pan before serving.