This is, as Dorie describes, my shaggy, fairly dry mass of yeast moistened in warm milk and water and a dry mixture of flour and salt
Beaten eggs going in, one at a time.
Now it gets interesting: A STICK AND A HALF OF BUTTER going in a little at a time, beating until the dough starts pulling away from the sides of the bowl.
After about 10 minutes, the dough begins to climb up the dough hook, just like Dorie said it would.
After a few rounds of slapping and rising, the lovely dough gets to rest overnight in the refrigerator. Sounds like torture, but I swear yeast are plants and have no feelings.
Day 2, the magic continues...
The chilled dough is divided to make 12 rolls. Each piece is divided and made into 3 balls. They rise to fill the muffin cups:Once brushed with an egg/water mixture the rolls are baked and eaten. That's it!
Okay, that's not "it". Prepare to drool...
I'm very sorry but Smellavision hasn't been invented yet...