April 2015 Recipe of the Month!
Buttery Pan Rolls
- 2 packages active dry yeast
- ½ cup warm water (about 110)
- 4 ½ cups all-purpose flour, unsifted
- ¼ cup sugar
- 1 teaspoon salt
- 10 tablespoons butter melted and cooled
- 1 egg
- 1 cup warm milk (about 110)
In a large bowl, dissolve yeast in water; let stand until bubbly (about 15minutes).
Stir together 2 cups of the flour, the sugar, and salt until well mixed. Add
6 tablespoons of the melted butter, the egg, yeast mixture, and milk;
Beat for about 5 minutes to blend well. Gradually beat in remaining 21/2 cups flour.
Cover bowl and let batter rise in a warm place until doubled (about 45 minutes).
Pour half of the remaining melted butter into a 9 by 13-inch baking pan, tilting pan to coat bottom. Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls. Drizzle remaining melted butter over dough. Cover lightly and let rise in a warm place until almost doubled (about 30 minutes).
Bake in a 425 oven for 12 to 17 minutes or until lightly browned. Serve hot.
To bake in muffin cups, make batter as directed, but instead of buttering a large pan,
Spoon about 1 teaspoon melted butter into each muffin cup. Fill cups about half full, let batter rise until almost doubled. Bake as above