Recipe: Buttery Pan Rolls, Butter Rolls

Buttery Pan Rolls

3 1/2 cups all-purpose flour
1 tablespoon and 2-1/2 teaspoons white sugar
1-1/4 teaspoons salt
1 teaspoon active dry yeast
3/4 cup and 3 tablespoons milk
1/4 cup and 1 tablespoon water
1/3 cup and 1 tablespoon butter

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 coup 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.

Butter Rolls
Submitted by: Southern Living magazine

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3 cups all-purpose flour, divided
1/4 cup sugar
1 1/4 teaspoons salt
2 eggs, divided
1/4 cup milk
1/4 cup butter or margarine, softened
1 tablespoon water
Sesame or poppy seeds

STIR together yeast and 1/4 cup water in a measuring cup; let stand 5 minutes.

PULSE 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)

PLACE dough in a well-greased bowl, turning to grease top. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13-x-9-inch pan.

COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour. STIR together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.

BAKE at 375 degrees for 15 to 20 minutes, or until golden brown. Freeze up to 3 months, if desired.