Here is a repost from 2010 of a prefect roll for any Thanksgiving Table - Enjoy
2 2/3 cups of unbleached all purpose flour
1 cup Half and Half
2 table spoons of unsalted butter plus 1 stick for the wash
1 table spoon molasses
3/4 tea spoon salt
1 package of active dry yeast
2 table spoons of water at 105 to 155 degrees
In a sauce pan, warm the half and half over medium heat, add the butter, molasses and salt. Once the butter has melted, whisk to combine, remove from heat and set aside.
Melt the stick of butter and set aside.
Grease a bowl in prep of the dough.
Now add the 2 table spoons of water to the yeast and stir. Once it has started to foam up add it to the half and half mixture. Stir to combine. Now whisk in the egg.
Next start adding the flour to the mixture and at a certain point you will no longer be able to mix in the flour with a spoon you will need to knead it in with your hands. Depending on all sorts of things you may not need all the flour. Form dough into a ball and place in the greased bowl, brush with the melted butter and cover with at damp towel and set aside to rise.
Grease a muffin tin of the next step and preheat the oven to 425 degrees
Once the dough has doubled in size, punch it down and remove from the bowl. Now divide the dough into about 1 inch balls and place 3 balls each into each of the muffin tins. Brush with more melted butter and cover with a damp towel. Note: I put empty spice jars on the tin so that the towel will not be laying directly on the dough.
Once the dough has doubled in size again, bake for about 15 minutes or until the rolls start to turn golden brown. Remove from the oven and remove the rolls from the muffin tin - Serve.