Butter pan rolls

Yield: 12 Servings

Measure Ingredient
2 packs Dry yeast
¼ cup Warm water
¼ cup Sugar
1 cup Warm milk
1 Egg; beaten
Stick butter (don't use margarine); melted (up to)
3 cups Flour

From: Lucia J Lim <jiensuk@...> 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 1-½ 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 ¼ 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.

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