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.
Ingredients
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.
Mary Ellen
If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.
You might also enjoy:
 |
| Chunky Chicken Soup |
 |
| Grilled London Broil |
I LOVE butter pan rolls!! These look fantastic!
These rolls look delicious. Pinning to Food and Drink to Make.
These rolls look so yummy. I love a good roll. I’m pinning for later. Thank you!
Is the milk powder essential? Could anything be substituted for it?
Using powdered milk is a nice short cut to scalding milk. It can eliminated but you should replace the water with scalded milk if you want the same flavor and texture.