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Old- fashioned pan rolls
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1/2 cup | sugar |
2 tsp | salt |
2 pkg | active dry yeast |
about 6 cups | all purpose flour |
butter | |
1 | egg |
salad oil | |
2 cups | water |
Early in the day or up to 1 week ahead:
In a large bowl, combine sugar, salt, yeast and 2 1/4 cup flour. In a 1 quart saucepan over low heat, heat water and 1/2 cup butter until very warm (120-130 degrees)(butter need not melt).
With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in egg and 3/4 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With a spoon, stir in enough additional flour (approximately 2 1/2 cups) to make soft dough.
Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Shape dough into large ball and lace in greased large bowl, turn dough over to coat all surfaces, cover with dish towel. Let rise in warm place (80-85 degrees) away from draft, until doubled, about 90 minutes. Dough is doubled when 2 fingers pressed lightly in dough leave a dent.
Punch dough down. Turn dough over, brush with oil. Cover bowl tightly with plastic wrap and refrigerate, punching dough down occasionally, about 2 1/2 hours before serving.
Remove dough from refrigerator, grease 15 1/2 x 10 1/2" pan. Cut dough into 30 equal parts, about the size of a golf ball, shape into balls and place in pan. Cover with towel, let rise in warm place until doubled, about 90 minutes. 1 finger very lightly pressed leaves a dent.
Preheat oven to 425. Bake 15 to 20 minutes until golden brown. Melt 2 tbsp butter over hot rolls. Remove from pan, serve immediately.
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