Rolls: Buttery Pan Rolls
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105�F)
1 teaspoon sugar
4-1/2 cups bread flour
3/4 cup sugar
1 teaspoon salt
10 tablespoons butter or margarine, melted and cooled
1 egg
1 cup milk, scalded and cooled to � lukewarm (105�F) Recipe
In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. In a large mixing bowl, combine 2 cups flour, sugar, and salt.� Add 6 tablespoons melted butter, egg, milk, dissolved yeast to flour mixture; blend thoroughly.� Gradually beat in remaining flour.� Cover; let rise in a warm, draft-free place until doubled, about 45 minutes.
Pour 2 tablespoons melted butter into a 13x9-inch baking pan, tilting to coat bottom. Beat batter down.� Drop by spoonfuls into prepared baking pan, making 16 rolls.� Drizzle remaining melted butter over rolls.� Cover; let rise until doubled, about 30 minutes. Preheat oven to 425�F. Bake 12 to 17 minutes or until lightly browned.� Serve hot. Makes 16
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