The dough I use for these is from a Beignet recipe. It is light and fluffy. After the first rising, the dough rests in the refrigerator overnight.
To make the dough, use either a stand mixer or a Cuisinart (the dough barely fits, but it does work and is fast).
1.5 tsp active dry yeast
50 grams granulated sugar (1/4 cup)
3/4 cup warm water
1/2 cup whole milk, or a milk substitute
1 large egg
2 tbsp melted butter (I used salted)
3/4 tsp kosher salt
450 grams (3.5 cups) all-purpose flour
Combine the yeast, 1 tbsp sugar, and the warm water. Let it stand until foamy, about 10 minutes.
Mix the egg, milk, butter, salt, and remaining 3 tbsp of sugar and beat to blend. Add to the yeast mixture.
With the machine on low speed, gradually add in the flour. Increase the speed to medium and beat for about 5 minutes, until the dough forms a smooth ball. In a Cuisinart process it for about one minute after it forms a ball.
Use butter or vegetable oil to grease a large bowl for the dough. Cover and let stand at room temperature until doubled in size and very puffy, about 3 hours. Place the dough in the fridge to rest overnight. The dough can then be used normally, or it can be frozen as described below.
The next day, portion the dough into approximately 85 gram balls and freeze them on a cookie sheet. Once frozen keep them in a freezer bag and bring out one at a time to thaw and continue with the recipe. This makes 10-12 pieces of dough.
To form the rolls, I take the dough ball after it has thawed and roll it into a long strip, less than 2″ wide. Or do a 3″ strip and then after adding butter and sugar, roll it up and then cut it in half.
Put each roll into a buttered ramekin, or into small muffin papers in a muffin tin.
Let rise while preheating the oven to 340°. Bake for about 18 minutes.