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Holiday's in Rina's Kitchen



Buttery Pan Rolls 
Makes 40 rolls  

5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
1/2 cup plus 2 tablespoons butter, divided
               
1. Combine 3 cups of the flour, the sugar, salt and yeast in
   a large bowl. Stir well and set aside. 
2. 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). 
3. 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. 
4. 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. 
5. Melt remaining 1/4 cup plus 2 tablespoons butter. 
6. 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. 
7. Bake in a preheated 375 degrees F oven for 15 mins or
   until rolls are golden. Brush warm rolls with any
   remaining melted butter. 

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