- 1 stick (4 ounces) unsalted butter, softened, plus 2 tablespoons melted
- 1/3 cup plus a pinch of sugar
- 1/2 cup boiling water
- 1 teaspoon salt
- 4 teaspoons active dry yeast (about 1 1/2 envelopes)
- 1/2 cup warm water
- 1 large egg, lightly beaten
- 3 cups all-purpose flour
- 1 1/2 teaspoons sesame seeds
How to make this recipe
In a large bowl, combine the softened butter with 1/3 cup of the sugar, the boiling water and the salt. Stir until the butter is melted. In a small bowl, combine the yeast with the warm water and the pinch of sugar. Let stand until foamy, about 5 minutes.
Add the yeast to the butter-sugar mixture. Beat in the egg until smooth. Stir in the flour with a wooden spoon until a dough forms. Gather the dough into a ball in the center of the bowl, cover with plastic wrap and refrigerate overnight.
Let the dough stand at room temperature for 2 hours. On a well-floured surface, roll out or pat the dough about 1/2 inch thick. Using a 2 3/4-inch round biscuit cutter, stamp out about 14 rounds, as close together as possible. Gather and re-roll the scraps to cut out 2 more rounds.
Lightly butter an 8-by-11-inch glass baking dish. Fold the dough rounds in half and arrange the rolls in the prepared baking dish in 2 rows of 8. Brush the rolls with the melted butter and sprinkle with the sesame seeds. Let stand until slightly risen, about 30 minutes.
Preheat the oven to 425°. Bake the rolls in the center of the oven for 20 minutes, or until risen and the tops and bottoms are golden. Turn the rolls out into a basket and serve piping hot.
The baked rolls can be kept at room temperature for 1 day or frozen for up to 1 month. Reheat in a 325° oven before serving.