Buttery Pan Rolls

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  packages

  active dry yeast

1/2

  cup

  warm water -- about 110F

4 1/2

  cups

  bread flour

3

  tablespoons

  sugar

6

  tablespoons

  unsalted butter -- melted

1

  large

  egg -- room temperature

1

  cup

  warm milk -- about 110F


In a large bowl dissolve the yeast in warm water and let stand until bubbly.

Stir together 2 cups flour, sugar, and salt until well mixed.

Add 4 tablespoon butter, egg, yeast mixture, and milk to dry ingredients. Mix well.

Gradually beat in remaining 2 1/2 cups of flour. Cover bowl and let rise in warm place until doubled.

Brush 9x13 inch pan with 1 tablespoon butter.

Beat down batter and drop by spoonful making about 15 rolls. Brush remaining butter over top of rolls. Cover and let rise in a warm place until doubled.

Heat oven to 425F.

Bake rolls for 12 to 17 minutes or until lightly browned.


Makes 15 servings


Per Serving:
216 Calories; 6g Fat (26.0% calories from fat); 6g Protein; 33g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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