Food recipes
Buttery Pan Rolls
Buttery Pan Rolls Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, without added vitamin a and vitamin d water,...
Buttery Pan Rolls
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
Directions:
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl.
Stir well and set aside.
Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally.
Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds.
Then beat for 2 minutes at high speed.
Gradually stir in the remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a well greased bowl, turning to grease top.
Cover and let rise in a warm place for about 1 hour and 15 minutes.
Punch dough down, cover and let rest for 10 minutes.
Melt remaining 1/4 cup plus 2 tablespoons butter.
Shape dough into 40 balls and dip each one in the melted butter.
Place the balls in two greased 9 inch square baking pans.
Cover and let rise for 45 minutes.
Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden.
Brush warm rolls with any remaining melted butter.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
Directions:
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl.
Stir well and set aside.
Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally.
Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds.
Then beat for 2 minutes at high speed.
Gradually stir in the remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a well greased bowl, turning to grease top.
Cover and let rise in a warm place for about 1 hour and 15 minutes.
Punch dough down, cover and let rest for 10 minutes.
Melt remaining 1/4 cup plus 2 tablespoons butter.
Shape dough into 40 balls and dip each one in the melted butter.
Place the balls in two greased 9 inch square baking pans.
Cover and let rise for 45 minutes.
Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden.
Brush warm rolls with any remaining melted butter.