Ingredients
Scale
- 3 cups flour
- 3 tbs. butter - cubed
- 1 egg white - reserve the yolk
- 1 egg
- 1/4 cup sugar
- 1 tablespoon instant powdered creamer or powdered milk - (I used Coffee-Mate instant creamer)
- 1 packet of active dry yeast
- 1/8 of a tsp. of salt - a pinch
- 3/4 cup of warm water
Instructions
- Preheat Oven 375 F.
- Place warm water, cubed butter, instant creamer, sugar, salt, egg, egg white, flour, and yeast in a stand mixer and mix until dough is elastic and combined.
- Flour a surface and bring the dough together into a ball. Place in a floured bowl and cover to let double in size.
- When doubled in size form into desired size balls and place in a butter large cast iron pan.
- Cover the pan and let rise to double in size.
- Mix the reserved egg yolk with two tbs. of water and brush the rolls.
- Optional: I topped each roll with ground sea salt.
- Bake for 20 – 25 minutes, until a nice golden color is achieved. Serve warm & enjoy!
- Prep Time: 10 minutes
- Inactive Prep Time: 2 hours
- Cook Time: 25 minutes
- Cuisine: American
