Bon Appetit Magazine
Master Sweet Dough
1 vanilla bean, split lengthwise
1 tbsp unsalted butter, melted
All purpose flour for dusting
1 tbsp (or more) whole milk
Special equipment: A standard 12-cup muffin pan
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12" long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in muffin cup. Repeat with remaining pieces, then with remaining half of dough.
Loosely cover pan with plastic wrap or kitchen towel and let sit in a warm, draft free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
Arrange a rack in middle of oven; preheat to 375F. Brush tops of rolls with milk, then sprinkle each with 1/2 tsp sugar.
Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack, let cool, 10-20 minutes.
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