Butter in them, butter on them, just plain buttery goodness!
I am one of those cooks that doesn’t let margarine pass my lips. This roll recipe says it all.
1 tbsp SAF yeast
1/3 cup sugar
1 1/2 cups hot water
1/2 cup butter, melted
2 eggs slightly beaten
1/4 cup instant nonfat dry milk powder
2 tsp salt
5 1/2 – 6 cups flour
In mixer bowl, mix 3 cups flour, yeast, salt, dry milk and sugar. Using dough hook, add melted butter, eggs and hot water stir until mixed. Add enough of the remaining flour to make a soft dough.
Remove hook, cover with cloth and let rise until doubled.
Turn onto lightly floured surface and divide into 24 pieces. Shape into balls. Place in a 11″ X 15″ X 2″ baking pan. Cover and let rise until doubled. Bake at 375 degrees for 18- 20 minutes. While still hot brush with melted butter.
(I use soft butter and a little wax paper to let the butter melt as I go.)
Hot rolls are so hard to resist, especially with butter, raspberry jam or honey.
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