Buttery Pan Rolls
5.5 c flour, divided
3 T sugar
2 t salt
1 pkg active dry yeast
1.5 c milk
.5 c water
.5 c plus 2 T butter
Combine 3 c flour, sugar, salt, yeast in large bowl. Stir well. Set aside.

Combine milk, water, 1/4 c butter in a saucepan; cook over medium heat until butter melts, stirring occasionally. Remove from heat, and cool to 120-130F.

Gradually add liquid mixture to flour mixture, beating at low speed with an electric mixer 30 seconds. Beat at high speed 2 minutes. Gradually stir in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface, and knead until smooth and elastic (8-10 min.). Place dough in a well-greased bowl, turning to grease top. COver and let rise in a warm place (85 F) for 1 hour 15 minutes or until doubled in bulk. Punch down dough. Cover and let rest 10 minutes. Melt remaining 1/4 c plus 2 T butter.

Pinch off small pieces of dough and shape into balls, dip each ball in melted butter. Place balls in two greased 9-in pans (Item calls for square, I use circles). Cover and let rised 45 minutes or until doubled in bulk.

Bake 375 for 15 min or until rolls are golden. Brush warm rolls with any remaining melted butter.
Ultimate Southern Living Cookbook (page 82)
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