Old-Fashioned Pan Rolls

Old 08-28-02, 11:32 AM
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Old-Fashioned Pan Rolls

From my great-grandmama's cookbook.......

as always, some of my favorite things are "in" this recipe.......quick, easy, light, fluffy!

5 1/2 cups all-purpose flour

3 tablespoons white sugar

2 teaspoons salt

1-1/2 teaspoons active dry yeast

1-1/2 cups milk

1/2 cup water

5/8 cup butter, divided

Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.

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 to 130 degrees F (49 to 54 degrees C).

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.

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.

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.

Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.

Makes 40 servings= 40 rolls

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