3Tablespoonsunsalted butterplus 4 Tablespoons softened and reserved for shaping
2 Tablespoonsgranulated sugar
2 3/4- 3 1/4cupsall purpose flour
Warm the milk in the microwave or on the stove (mediumheat) until bubbles form around the edges but the milk is not boiling. If using the microwave method, use a large liquid measuring cup (my favorite is this one, affiliate link), and microwave for 1 minute, check for bubbles around the edges. Continue warming in 30 second to 1 minute increments to check for readiness.
Once the bubbles have formed, add the masa flour to the milk and whisk together. Continue warming the masa and milk together in the microwave (one minute at a time), whisking in between minutes. If using the stove, stir continuously until the mixture thickens and forms a pudding-like texture.
You are looking for the mixture to thicken around the edges in the microwave. Once this happens (usually after a minute or two), whisk the masa/milk together until it forms a thick “pudding-like mixture.” If mixing on the stove, continue heating over medium heat and whisking until it forms a pudding-like mixture.
Cut the 3 Tablespoons of butter into small pieces and add to the warm masa pudding mixture, whisking it in until fully dissolved. Reserve 4 Tablespoons of butter and let it come to room temperature on your countertop to be used when shaping the dough.
Add the sugar and salt. Whisk together.
Add the egg. Whisk quickly to make sure the egg tempers and fully incorporates.
Pour the masa mixture into the bowl of a stand mixer.
At this point, check the temperature of the masa mixture (I use my finger...if it feels cooler than a baby’s bath water, you are good to go. If not, whisk a bit more and allow to cool down a bit). Once the mixture is lukewarm, add the yeast.
Start the dough hook and add a cup of flour at a time, reserving the last half cup of flour to add in increments as needed. You will know to stop adding flour when the dough pulls away from the sides of the mixer and you can take a pinch of dough and roll it into a ball in your fingers with just a little bit of dough sticking to your fingers. It’s okay for the dough to be a little bit sticky. See how to check for readiness of the dough here.
Knead dough for about 5 minutes. Then cover and let rise for about an hour or until doubled in size.
Shaping the Dough
Once the dough has doubled in size, lightly flour a countertop.
Pour the dough out on the countertop and cut it into two pieces.
Roll the first piece of dough into a large circle. Cover completely with 2 Tablespoons of softened butter.
Using a pizza cutter (or sharp knife), cut the dough into 8 pieces, pizza-slice-style.
Starting with the largest part of the dough, roll it up until it forms a crescent-style roll. Continue rolling the rest of the rolls. Place on a parchment-lined baking sheet.
Repeat this process with the other piece of dough.
Cover the rolls and allow to rise for about an hour until doubled.
Preheat oven to 375 degrees.
Bake rolls for 11-14 minutes (we like ours around the 11 minute mark, but you may want yours a little darker on top). Eat immediately while warm. Enjoy!
Shaping: You can also shape the dough into traditional rolls. Cut the dough into 12-16 equal pieces. Shape into a ball, let rise and bake 12-14 minutes at 375 degrees