3 cups of all-purpose flour, plus more as needed
3/4 cup of hot water
1/4 cup of milk
1/4 cup unsalted butter, divided
1 sachet (2 1/4 teaspoons) of active dry yeast
2 tablespoons granulated sugar
1 teaspoon of salt
Sunflower seeds and oats, for garnish (optional)
When baking, preheat the oven to 425°F. Grease a muffin pan with butter, set aside.
Add milk, sugar and 2 tablespoons of butter in a small saucepan and heat over low heat. Heat until the butter melts and the sugar is dissolved. Remove from heat and let cool to lukewarm (between 90° and 110°F).
Pour the mixture into the bowl of a stand mixer and add the hot water and yeast. Let stand until the yeast becomes frothy, about 5 to 10 minutes.
Add 2 cups of flour to the yeast mixture and mix at low temperature for 1 minute using a dough hook. With the mixer on low, gradually add the remaining flour in half-cup increments. Mix until the dough begins to hold, about 2 minutes. Continue to knead at low temperature until the dough is smooth and elastic, about 2 minutes (if you don’t have a stand mixer and dough hook, just mix the ingredients with a wooden spoon until the dough holds together and the sides of the bowl are clean, and knead the dough in the bowl for 2 to 3 minutes).
Grease a large bowl with nonstick spray or oil and place the dough in it, turning the dough over to grease the top. Cover with a clean, dry towel and let rise in a warm place for 15 minutes.
Turn the dough over on a lightly floured surface, pinch small pieces of dough and roll them into balls about 2.5 cm in diameter. Place three balls in each muffin tin.
Cover the pan with a clean cloth and place it in a warm place to rise for 15 minutes. Meanwhile, melt the remaining butter and set aside.
Brush the rolls with the melted butter and sprinkle with oats and seeds, if necessary. Bake until golden brown, about 9 to 12 minutes. Enjoy!