1 cup warm water
1/4 cup white sugar
1 Tbl. active dry yeast
3 1/4 cups bread flour, approximately* (allpurpose may be used also)
1 large egg
2 Tbl. butter, softened
1 tsp. salt
2 Tbl. butter, melted
STAND MIXER INSTRUCTIONS:
Heat water to 110º F. Add water to large stand mixer bowl, stir in sugar and yeast. Let yeast mixture sit for 5 minutes or until foamy. Add flour, egg, softened butter, and salt to yeast mixture. Using the mixer dough hook, mix all ingredients on low speed until dough comes together and pulls away from sides of bowl. Once dough comes together, continue kneading in mixer for 5 minutes. Turn dough out onto lightly floured surface. Knead by hand 12 minutes. Place dough in oiled bowl, turn to coat top. Cover bowl with plastic wrap and let rise in warm place until doubled in size (about 1 hour).
When dough has doubled in size, punch down, and turn dough out onto lightly floured surface. Divide dough into 9 portions (or 12 for smaller rolls). Take each portion and shape into ball. Generously grease moist clay pot with some melted butter (about 1 tablespoon). Fill clay pot with the rolls (sides can touch). Cover clay pot loosely with plastic wrap sprayed with cooking spray. Let rolls rise in warm place about 30-40 minutes or until almost doubled in size. Place clay pot in oven, set oven temperature to 375°F. Bake about 20-25 minutes or until tops are golden brown. Remove clay pot from oven, brush rolls with remaining melted butter.
*Depending on weather and humidity, more or less flour may be needed.
GLAZED BOTTOM CLAY POT IS RECOMMENDED. If using an UNGLAZED clay pot, we recommend lining the baker with parchment paper to avoid the rolls from sticking to the baker.