Buttery pan rolls

Yield: 6 servings

Measure Ingredient
2 packs DRY YEAST
4½ cup FLOUR
¼ cup SUGAR
1 teaspoon SALT
1 cup BUTTER
2 tablespoons BUTTER
1 \N EGG
1 cup WARM MILK ( 1100 )

In a large bowl, dissolve yeast in warm water (110); let stand until bubbly ( about 15 minutes). Stir together 2 cups of flour, sugar and salt.

Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk. Beat 5 minutes to blend well. Gradually add remaining flour. Cover bowl; Let batter rise for about 45 minutes ( until doubled in size ). Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom. Beat batter down and drop by spoonfuls into buttered pan.

Makes about 15 rolls. Drizzle remaining butter onto rolls. Cover and let rise for 30 minutes ( Almost doubled in size ). Bake at 350 deg f for 15 to minutes or until done. (Rolls will sound hollow when tapped on top lightly when they are done).

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