Astor House Rolls

Step 1: Dissolve the yeast in the warm water in a small bowl. Stir in the pinch of sugar. Set aside to proof until foamy, 3 minutes. (If the yeast doesn't bubble up, discard the mixture and start again with fresh ingredients.)

Step 2: Combine the remaining 1 1/2 teaspoons sugar, the flour, and salt in a large bowl. Stir. With a pastry blender or 2 forks, cut 6 tablespoons of the butter into the flour mixture until it resembles coarse meal. Stir in the milk and yeast mixture, and mix until the dough forms a coarse ball and pulls away from the sides of the bowl.

Step 3: Turn out the dough onto a lightly floured board and knead until smooth, about 10 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and set aside to rise in a warm place until doubled in size, about 1 hour.

Step 4: Butter 2 baking sheets. Turn out the dough onto a floured board and roll out 1/2-inch thick. Using a floured glass or biscuit cutter, cut out 24 rolls. Place on the prepared baking sheets, cover with plastic wrap, and set aside to rise for 30 minutes.

Step 5: Meanwhile, preheat the oven to 400-degrees Fahrenheit.

Step 6: Cut the remaining 8 tablespoons butter in 24 pieces. Flatten each roll with the palm of your hand. Place a piece of butter on one side, fold the roll over into a half-moon shape, and pinch to seal. Repeat with the remaining rolls.

Step 7: Place the rolls 2-inches apart on the prepared baking sheets. Bake until golden, about 18 minutes. Cool slightly on a wire rack.

Step 8: Makes 2 dozen.