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Buttery Pan Rolls

Buttery Pan Rolls

2 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
5-1/2 cups flour, divided
3 Tbsp white sugar
2 tsp salt
1-1/2 tsp active dry yeast
1-1/2 cups milk
1/2 cup water
5/8 cup butter, divided
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Let's Make It
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 cup 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 degrees to 130 degrees F.
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. Melt remaining 1/4 cup plus 2 tablespoons butter.
5
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.
6
Bake in a preheated 375 degrees F oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
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