Pan Rolls - Soft and Buttery
Recipe: #12535
May 10, 2014
Categories: Breads, Brunch, Christmas, Picnic, Potluck Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Yeast Rolls, Flour, more
"Soft and buttery rolls! Prep time includes rise time. I use a food processor to make to dough."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (139.6 g)
- Calories 388.8
- Total Fat - 9.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 55.4 mg
- Sodium - 400 mg
- Total Carbohydrate - 63.4 g
- Dietary Fiber - 2 g
- Sugars - 9.6 g
- Protein - 10.5 g
- Calcium - 55.3 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Dissolve the yeast in the warm water.
Step 2
Mix the warm milk, shortening, , salt, sugar and eggs-mix well.
Step 3
Add the yeast to the milk mixture.
Step 4
Add the flour, a little at a time, until a very soft dough forms - it should be slightly sticky.
Step 5
Butter a bowl well and shape the dough into a ball-cover with plastic wrap and let rise until light and doubled.
Step 6
When the dough is light, gently punch down and let rise again.
Step 7
When doubled and light again- remove the dough and roll into a log. Cut into 12 pieces and roll each piece into a ball.
Step 8
Butter 2 cake pans very well - place 6 balls into each.
Step 9
Melt more butter and brush the tops-cover with foil and let rise a third time.
Step 10
When doubled and light- brush the tops with butter one more time.
Step 11
Place the pans into a preheated 425F oven-bake for 12-15 minutes.
Step 12
Remove from the oven and let the rolls sit in the pan for about 1 minute, brush with melted butter again, then remove a cool on a rack.
Tips
No special items needed.
1 Reviews
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