In a large mixing bowl, whisk together the
All-Purpose Flour (4 cups)
Kosher Salt (1/2 Tbsp)
Granulated Sugar (1/2 Tbsp)
Instant Dry Yeast (1/2 Tbsp)
Fresh Thyme Leaves (1 Tbsp)
Add the Lukewarm
Water (2 cups)
. Mix until the flour is absorbed. Cover with plastic wrap (or a tea towel that has been run under hot water and squeezed out). Place in a warm spot to rise.
Let dough rise for 1 to 2 hours or more or less. Meanwhile, generously butter a 12-cup muffin pan with
Butter (2 Tbsp)
plus 2-4 ramekins.
Preheat the oven to 425 degrees F (220 degrees C).
Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down, turn the dough up onto itself. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down.
Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough.
Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
Bake for 15 minutes.
Reduce the heat to 375 degrees F (190 degrees C) and make for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack or directly into a bread basket.