Makes 12 rolls
3 tablespoons dry yeast
1¾ cups lukewarm water
1 tablespoon salt
½ cup sugar
½ cup powdered buttermilk
½ cup melted butter
5 cups bread flour, sifted
½ cup additional bread flour (for dusting)
1 tablespoon dried thyme
1 tablespoon kosher salt
¼ pound melted butter
In the bowl of a standing mixer, dissolve the yeast in lukewarm water and let stand for 10 minutes. Add the salt, sugar, buttermilk, and butter to the yeast mixture and let stand another 10 minutes. Add the flour to the mixture and mix with a dough hook for 10 minutes at low speed. Occasionally dust the mixture with bread flour while mixing to ensure the dough does not stick to the sides of the bowl.
Place the mixture in a greased stainless steel bowl and cover with plastic wrap. Let the batter proof for 1 hour or until it doubles in size.
Turn the dough out onto a floured work area and cut into 36 equal pieces. Using the palms of your hands, roll each piece into a ball.
Grease a 12 cup muffin tin. Create an egg wash by combining two eggs with two tablespoons of water and beating lightly. Place three dough balls into each cup and coat each one lightly with egg wash. Let the dough proof for another hour or until it doubles in size again.
Preheat the oven to 350 degrees. Bake the rolls for 20 minutes. Allow to cool, and enjoy!