Banana Yeast Rolls

Instructions

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1. - Place six Wilton jumbo cupcake liners in the Wilton Everyday 6 cup jumbo cupcake pan. Grease a large bowl and set aside.
2. - Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in the sugar, oil, and salt; set aside until cooled to 110°F.
3. - Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
4. - Beat the egg and banana in a large bowl, then stir in the yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in the remaining flour, a little at a time, until a smooth dough forms.
5. - Place into the prepared bowl, turning once to grease the top of the dough. Cover the bowl and let the dough rise until doubled in size, about 2 hours.
6. - Deflate the dough and transfer it to a well-floured work surface. Divide the dough into 18 equal pieces and shape each into a ball. Place 3 balls into each prepared cupcake liner. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
7. - Preheat the oven to 400°F.
8. - Bake until golden, 25-30 minutes. Brush with melted butter and serve warm.