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    You are in: Home / Recipes / Butter Pan Rolls#2 Recipe
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    Butter Pan Rolls#2

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 17 mins

    2 hrs

    17 mins

    Kittencalskitchen's Note:

    This is an absolutey fantastic never-fail recipe for the perfect buttery pan rolls that simply melt in your mouth. They can also be baked in a metal round cake pans too... if you have any leftover dough balls, just place on a plate, freeze and then pop into freezer bags to bake at a later date. You will love these, I promise!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare a 13 x 9-inch baking dish (preferably metal).
    2. 2
      In a cup proof yeast with 1 tsp sugar in 1/2 cup warm water for 10 minutes, or until foamy.
    3. 3
      In the stainless steel mixing bowl add in melted butter, eggs, skim milk powder, salt, 1/3 cup sugar and about 3-1/2 cups flour.
    4. 4
      Add in the proofed yeast with remaining 1 cup warm water.
    5. 5
      With a heavy-duty stand mixer fitted with the kneader blade (this can also be done by hand) start mixing on low speed adding more flour as needed to create a soft semi-sticky smooth dough (do not add in too much flour as buns will be tough).
    6. 6
      Knead for about 8 minutes.
    7. 7
      Place the dough on a slightly floured counter or board, and let rest for about 5 minutes.
    8. 8
      Gather dough and shape into a ball.
    9. 9
      Lightly grease the dough all over with oil.
    10. 10
      Place in a greased bowl to rise.
    11. 11
      Cover with a clean dish towel, and rise for about 1-1/2 hours, or until doubled (it might take longer than 1-1/2 hours).
    12. 12
      Punch down dough and shape into about 16-20 evenly-sized oval balls.
    13. 13
      Place the dough balls in baking pan (making 4 rows with 4 balls across, any leftover dough balls can be frozen).
    14. 14
      Cover and rise again for about 45-50 minutes, or until doubled (it might take about 1 hour for the second rise, depending on the temperature of your kitchen).
    15. 15
      At this point I mix/whisk 1 egg white with 1 teaspoon water, and lightly brush over tops of dough balls, then sprinkle sesame seeds over, but this is only optional.
    16. 16
      Bake at 375° for 15-17 minutes or until golden brown.

    Ratings & Reviews:

    • on November 27, 2006

      55

      Mmmmmm! I made these lovely rolls as my contribution to Thanksgiving dinner. I thought the dough was easy to work with even though I don't have a mixer. I'm sure I used a bit more than 6 cups of flour but wasn't measuring so I couldn't say how much more. Anyway, the dough rose beautifully in 1 1/2 hours (1st rising) and was easy to form into the rolls. They were a lovely golden brown at exactly 15 minutes. The whole family devoured them with many "yums" and "ooohs". Thanks for a good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butter Pan Rolls#2

    Serving Size: 1 (61 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 201.6
     
    Calories from Fat 64
    31%
    Total Fat 7.1 g
    10%
    Saturated Fat 4.1 g
    20%
    Cholesterol 43.1 mg
    14%
    Sodium 241.7 mg
    10%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 5.1 g
    20%
    Protein 4.9 g
    9%

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