Boone Tavern’s Yeasty Rolls

See the RecipeJames Oseland

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

Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Yield: makes 12 Rolls

Ingredients

  • 3 cups flour
  • 1 tsp. fine salt
  • 1 cup whole milk
  • 5 tbsp. unsalted butter, diced
  • 4 tbsp. sugar
  • 1 (1¼-oz.) package active dry yeast
  • 2 eggs, beaten
  • 2 tsp. extra-virgin olive oil

Instructions

  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 1½ 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.