I am not going to lie. It literally took me about 2 years and 40 recipe variations to perfect this. The consistency is flakey, buttery and irresistible. It is like a combination of a Parker house roll and Kings Hawaiian rolls. I made in the initial dough in the bread machine so it was pretty easy. The first 2 hours was all in the machine. I rolled them and then placed half them in the refrigerator to finish the second rise later in the day. The other half were rolled and frozen. I can use these another day after a de-thaw and rising.
4 cups all purpose flour
2 tablespoons quick rise yeast
1/3 cup granulated sugar
1 1/2 teaspoons salt
1 1/2 cups warm (110 degree) whole milk
6 tablespoons butter – 5 softened and 1 melted to place on top of the rolls
1 egg
Place all of the ingredients in the bread machine based on the manufacturer’s recommendations. Place it on a dough setting so that it will not cook in the machine.
This amount should make 24-26 rolls. Separate the dough into about 2 tablespoon portions (slightly less). Tuck the edges of the dough under in a circular manner until it forms a small ball. Place it seem side down and in a prepared baking pan or on parchment paper.
Allow this these to rise another 30 minutes covered. Preheat the over to 325 degrees while the oven is preheating. Bake uncovered for 18-20 minutes or until golden brown. Brush the tops with melted butter in the last 1-2 minutes of cooking.
****If freezing the rolls, freeze them just after making the balls. Do not allow them to touch during freezing. Once frozen, transfer them to a Ziploc bag or vacuum sealed storage bag. When ready to use them, thaw them in the refrigerator for 6-8 hours. Once ready to use them, place them in a warm area or bread proof oven for 30 minutes.
The Funky Oven 