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Recipe: Buttery Pan Rolls
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3 1/2 cups all-purpose flour
1 tablespoon
and 2-1/2 teaspoons white sugar
1-1/4 teaspoons salt
1 teaspoon active
dry yeast
3/4 cup and 3 tablespoons milk
1/4 cup and 1 tablespoon water
1/3 cup and 1 tablespoon butter
Combine 3 cups of the flour, the
sugar, salt and yeast in a large bowl. Stir
well and set aside.
Combine milk, water and 1/4 coup of the butter in a saucepan and cook
over
medium heat until butter melts, stirring occasionally. Remove from heat
and let
mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
Gradually add milk to flour mixture and beat at low speed of an electric
mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir
in the
remaining flour to make a soft dough.
Turn dough out onto a
lightly floured surface and knead for about 8 to 10
minutes or until dough
is smooth and elastic. Place dough in a well greased bowl,
turning to grease
top. Cover and let rise in a warm place for about 1 hour
and 15 minutes.
Punch dough down, cover and let rest for 10 minutes. Melt
remaining 1/4 cup
plus 2 tablespoons butter. Shape dough into 40 balls and dip each
one in the
melted butter. Place the balls in two greased 9 inch square baking
pans.
Cover and let rise for 45 minutes.
Bake in a preheated 375 degrees F
(190 degrees C) oven for 15 minutes or
until rolls are golden. Brush warm
rolls with any remaining melted butter.
1 tablespoon
and 2-1/2 teaspoons white sugar
1-1/4 teaspoons salt
1 teaspoon active
dry yeast
3/4 cup and 3 tablespoons milk
1/4 cup and 1 tablespoon water
1/3 cup and 1 tablespoon butter
Combine 3 cups of the flour, the
sugar, salt and yeast in a large bowl. Stir
well and set aside.
Combine milk, water and 1/4 coup of the butter in a saucepan and cook
over
medium heat until butter melts, stirring occasionally. Remove from heat
and let
mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
Gradually add milk to flour mixture and beat at low speed of an electric
mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir
in the
remaining flour to make a soft dough.
Turn dough out onto a
lightly floured surface and knead for about 8 to 10
minutes or until dough
is smooth and elastic. Place dough in a well greased bowl,
turning to grease
top. Cover and let rise in a warm place for about 1 hour
and 15 minutes.
Punch dough down, cover and let rest for 10 minutes. Melt
remaining 1/4 cup
plus 2 tablespoons butter. Shape dough into 40 balls and dip each
one in the
melted butter. Place the balls in two greased 9 inch square baking
pans.
Cover and let rise for 45 minutes.
Bake in a preheated 375 degrees F
(190 degrees C) oven for 15 minutes or
until rolls are golden. Brush warm
rolls with any remaining melted butter.
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