Kittencal's Buttery Pan Rolls

25m
Prep Time

22-25m
Cook Time

47m
Ready In

Recipe: #11387

December 01, 2013

Categories: Breads, Brunch, Christmas, Easter, Picnic, Potluck Sunday Dinner, Oven Bake, Kosher, Low Fat, Vegetarian, Yeast Rolls, Flour, more

recipe by:
KittenCal

"I make these buns on a regular basis they have remained a family-favorite over the years. If you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (85.6 g)
Calories 208.1
Total Fat - 6.1 g
Saturated Fat - 3.2 g
Cholesterol - 29.8 mg
Sodium - 354.6 mg
Total Carbohydrate - 34 g
Dietary Fiber - 4.7 g
Sugars - 4.6 g
Protein - 7.2 g
Calcium - 41.8 mg
Iron - 1.6 mg
Vitamin C - 0 mg
Thiamin - 0.4 mg

Step 1

Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.

Step 2

In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.

Step 3

In a small saucepan heat the 1 cup whole milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.

Step 4

When the milk mixture is warm, proof 5 teaspoons of yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy (if mixture does not foam, discard and make again).

Step 5

Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it; start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour) keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.

Step 6

Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes (this is important, allow the dough to rest for no less than 10 minutes!).

Step 7

After 10 minutes, knead the dough gently with hands for about 15 seconds into a ball (the dough will come together nicely). Place in an oiled bowl. Cover and let rise about 1 hour or until doubled in size.

Step 8

After rising punch down dough, then divide dough into 12 pieces, and shape into round balls.

Step 9

Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time) if desired, brush the dough balls with melted butter, this is only optional.