Saturday, January 16, 2010

Buttery Pan Rolls

I do not remember where I got this recipe but I sure am grateful that I have it. It’s a very easy pan roll recipe that turns out great every time. Any bread that doesn’t require a ton of kneading is O-K with me!

2 pkg. (2 ¼ tsp. ea.) dry yeast
½ c. warm water
4 ½ c. unsifted flour
¼ c. sugar
10 Tbsp. butter, melted and cooled, divided
1 egg
1 c. warm milk
1 ½ tsp. salt

1. In large bowl, dissolve yeast in water. Let stand till bubbly (15 minutes). In bowl of mixer, stir together 2 c. flour, sugar and salt. Add 6 Tbsp. butter, egg yeast mixture and milk. Beat 5 minutes to blend. Add 2 ½ c. flour. Cover and let dough rise in a warm place until doubled (45 minutes).
2. Pour half of remaining butter in 9X13 inch baking pan to coat bottom. Punch down dough and divide into 15 balls. Place in pan to rise. Drizzle with remaining butter. Cover lightly and let rise in warm place until doubled (30 minutes). Bake at 425° for 12 to 17 minutes until lightly browned.

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