Pan Rolls Recipe

15m
Prep Time

18-20m
Cook Time

33m
Ready In

Recipe: #8479

March 04, 2013

Categories: Breads, Christmas, Easter, Game/Sports Day, Mothers Day, Picnic, Potluck, Sunday Dinner Oven Bake, Kid's Lunches, Yeast Rolls, Flour, more

recipe by:
CRfoodie

"These rolls are really good I just made a batch today, I didn't quite use all the flour you may need to though"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (43.4 g)
Calories 135.7
Total Fat - 3.8 g
Saturated Fat - 0.9 g
Cholesterol - 8.5 mg
Sodium - 49.9 mg
Total Carbohydrate - 22.1 g
Dietary Fiber - 0.9 g
Sugars - 2.8 g
Protein - 3 g
Calcium - 8.2 mg
Iron - 0.3 mg
Vitamin C - 0.5 mg
Thiamin - 0.1 mg

Step 1

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees F.

Step 2

Add milk mixture to yeast, then beat in egg.

Step 3

Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Step 4

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

Step 5

Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Step 6

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.