Monday, June 16, 2008

Buttery Pan Rolls

These rolls are semi-labor-intensive, but we think they're pretty good~

2 pkgs. active dry yeast
½ c. warm water
4 ½ c. all purpose flour
¼ c. sugar
1 tsp. salt
10 T. melted butter, divided into 6 T, 2 T, 2 T
1 egg
1 c. warm milk

Dissolve yeast in warm water; let stand until bubbly (about 15 minutes). Set aside.
Using an electric mixer, stir together 2 cups of the flour, sugar and salt. Add 6 tablespoons melted butter, egg, yeast mixture and warm milk. Beat 5 minutes until well blended. Gradually beat in the remaining 2½ cups flour. Cover bowl and let dough rise in a warm place until doubled in size (about 45 minutes).

Pour 2 tablespoons melted butter into the bottom of a 9 x 13” baking pan and spread evenly using a paper towel or napkin. Punch down dough and form into balls, placing each in baking pan. (About 15-20 balls).

Drizzle remaining 2 tablespoons butter over dough. Cover lightly and let rise in a warm place until almost doubled (about 30 minutes).

Bake at 425 for 15 to 17 minutes or until lightly browned. Turn upside-down onto a plate to cool. Pull apart.

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