Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 teaspoon plus 1/3 cup sugar, divided1-1/4 cups warm 2% milk (110° to 115°)1/2 cup butter, melted2 large eggs, room temperature1-1/2 teaspoons salt6 to 6-1/2 cups all-purpose flour3 tablespoons butter, softened1 teaspoon Italian seasoning1 large egg white, beaten
Preparation
In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough.
Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.
