-
1
In a medium saucepan, heat milk with 3 tablespoons of the butter and sugar just until the butter melts.
-
2
Pour into a large glass bowl and let cool to 110F-120F Stir in yeast and let rest until dissolved, approximately 5 minutes or so.
-
3
Add flour and salt and stir until a soft sticky dough forms.
-
4
Place dough on a lightly floured surface.
-
5
Wash, dry and lightly coat the glass bowl with oil.
-
6
Knead the dough until smooth, about 4 minutes.
-
7
Place dough in oiled bowl, cover with plastic wrap or kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
-
8
Melt the remaining butter in a small saucepan.
-
9
In a small shallow bowl or container, toss cheese with herbs.
-
10
Lightly butter 18 of the muffin cups in 2 or more nonstick pans.
-
11
Punch down the dough and divide into 3 equal sections.
-
12
Working with 1 section of dough at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope on a lightly floured surface; cut the rope into 18 equal pieces; roll each piece into a ball.
-
13
Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching in the center.
-
14
Repeat with the remaining dough and topping.
-
15
Brush the top of the rolls with the remaining melted butter.
-
16
(At this point they can be covered with plastic wrap and refrigerate overnight.)
-
17
Loosely drape plastic wrap over the muffin tins and let rise in a warm spot until they are about 1 inch above the rim of the cups, about 2 hours.
-
18
Preheat the oven to 425.
-
19
Bake rolls in the lower and middle third of oven for about 15 minutes, or until nicely golden and tops are sizzling; about 7 minutes into baking swap pans and rotate for even browning.
-
20
Turn the rolls out onto a rack and let cool for a few minutes before serving.
