Buttery Dinner Rolls
Source of Recipe
A Copy Cat Recipe
List of Ingredients
3 cups all-purpose flour
2 packages active dry yeast - (1/4 oz ea)
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water -- (105 to 115 deg)
1 large egg -- slightly beaten
8 tablespoons butter -- melted
2 tablespoons butter-flavored vegetable shortening
Recipe
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry
milk. Set aside.
In a mixing bowl, combine water and egg and stir to blend. Make a well in
the center of the dry ingredients. Pour water mixture into well. Mix by
hand, beating 150 strokes and frequently scraping bottom and sides of
bowl.
Add half of the melted butter and beat to incorporate. Add remaining
flour, about 1/3 cup at a time, beating to incorporate each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft-free place such
as oven with pan of hottest tap water on rack below. Allow batter to rise
until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round
pans) with butter-flavored vegetable shortening. Punch down batter
(batter will be extremely soft and sticky). Drop by hand or spoonful into
prepared muffin pan cups to make 12 rolls (if in pan, each roll touching
the next). Brush dough with half of the remaining melted butter. Let
rise, uncovered, in warm, draft-free place until almost doubled in bulk,
about 30 minutes.
In preheated 400 degree oven, bake rolls on middle rack 16 to 18 minutes.
Brush tops of cooked rolls with remaining melted butter. Serve
immediately.
This recipe yields 12 servings.
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