Combine all of the ingredients, and mix and knead them together by hand, mixer or bread machine until you've made a soft, smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).
Transfer the dough to a lightly greased work surface. Roll dough into a 16-inch square. Cut the square in half, and cut each piece crosswise into 2-inch wide strips. Butter each strip, then cut each strip into four 2-inch squares. Stack four squares on top of each other and place them on edge into a greased muffin pan.
After shaping, let rolls rise until puffy and almost double in size. Preheat oven to 350 degrees F (180 C). Bake for 15-18 minutes, until golden brown with an internal temperature of 190 degrees F (87 C). Finished rolls can be brushed with butter to form a delicious soft crust, or lightly dusted with flour if you prefer.
Source: King Arthur Flour
Date: November 28, 2004