Butter Rolls recipe

2 servings

1 (.25 ounce) package active dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

3 cups all-purpose flour, divided

1/4 cup sugar

1 1/4 teaspoons salt

2 eggs, divided

1/4 cup milk

1/4 cup butter or margarine, softened

1 tablespoon water

Sesame or poppy seeds

STIR together yeast and 1/4 cup water in a measuring cup; let stand 5 minutes.

PULSE 1 cup flour, sugar, and salt in a food processor until blended.

Add yeast mixture, 1 egg, and milk; pulse until blended.

(Pulsing prevents mixture from overheating, which would kill yeast.

) Add butter, 1 tablespoon at a time, pulsing until combined.

Gradually add enough of remaining flour until dough is no longer sticky.

(Dough should be smooth.

)PLACE dough in a well-greased bowl, turning to grease top.

COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down and divide into fourths; shape each portion into 6 (1-inch) balls.

Place on a lightly greased 13-x-9-inch pan.

COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour.

STIR together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.

BAKE at 375 degrees for 15 to 20 minutes, or until golden brown.

Freeze up to 3 months, if desired.