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.