Buttery Pan Rolls Recipe

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Buttery Pan Rolls Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Buttery Pan Rolls

 

Ingredients

2 package dry yeast
1/2 cup warm water
4 1/2 cup flour
1/4 cup sugar
1 tsp salt
1 cup butter
2 tbsp butter
1 egg
1 cup warm milk ( 1100 )



 

Preparation

In a large bowl, dissolve yeast in warm water (110); let stand until
bubbly ( about 15 minutes). Stir together 2 cups of flour, sugar and
salt. Add 6 tablespoons of melted butter, along with egg, yeast
mixture and milk. Beat 5 minutes to blend well. Gradually add
remaining flour. Cover bowl; Let batter rise for about 45 minutes (
until doubled in size ). Pour the remaining melted butter into a 9" X
13" baking pan; Tilt pan to coat the bottom. Beat batter down and
drop by spoonfuls into buttered pan. Makes about 15 rolls. Drizzle
remaining butter onto rolls. Cover and let rise for 30 minutes (
Almost doubled in size ). Bake at 350 deg f for 15 to minutes or
until done. (Rolls will sound hollow when tapped on top lightly when
they are done).

 

 

Servings: 6

 

 

 

 


 

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