Butter pan rolls
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Butter pan rolls
  Butter    Rolls    Bread  
Last updated 6/12/2012 1:11:30 AM. Recipe ID 39011. Report a problem with this recipe.
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      Title: Butter pan rolls
 Categories: Bread
      Yield: 12 Servings
      2 pk Dry yeast
    1/4 c  Warm water
    1/4 c  Sugar
      1 c  Warm milk
      1    Egg; beaten
  1 1/2    Stick butter (don't use
           -margarine); melted
      2    -(up to)
      3 c  Flour
  From: Lucia J Lim 
  Date: 16 Feb 1994 21:19:45 -0500 Dissolve yeast in water and let sit
  for 5 minutes in a large bowl.  Stir in sugar, milk, egg, and 1 cup
  of the butter.  Beat in about 1-1/2 cups flour (until the consistency
  of pancake mix forms).  Beat this with a heavy wooden spoon for 10-15
  minutes. Slowly beat in another cup of flour (the resulting dough
  should be very sticky and soft, a little moister than a biscuit
  dough). Let this rise covered with plastic wrap for about 45 minutes
  in a warm place.
  With a basting brush, grease a 13x9-inch pan with the reserved butter.
  After the batter has risen, beat down.  Drop batter into pan with a
  small ladle (about 1/4 cup) in 3x5 rows.  Brush lightly with butter
  and let rise another 45 minutes in a warm place or until doubled.
  Brush the rest of the butter over the risen dough and place in a
  preheated 425 degree oven for 15-18 minutes, or until the top is a
  deep golden color. Eat straight out of the pan while hot.
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe

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Recipe ID 39011 (Apr 03, 2005)

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