Monday, November 21, 2011

Buttery Pan Rolls


     I grabbed a copy of Sunset Cookbook of Breads off of a library book sale table not too long ago.  It was the last day of the sale when books were five dollars a bag, as an afterthought I tossed this seventies paperback into my sack and am certainly happy that I did.  This little book is chalk full of good, basic bread recipes and this recipe for Buttery Pan Rolls is no exception.  I'm always on the lookout for bread recipes that don't take all day to make and aren't very complicated.  The beauty of these rolls is that there is no kneading required, let your mixer do all the work and all you have to do is wait for them to rise.  The recipe suggests spooning them into your pan, I chose to shape them into balls before the second rise.  In my 12 inch oven they baked for 20 minutes with 10 coals in a ring around the bottom and the lid completely covered with 28-30 coals.  You need an initial hot oven, after 10 minutes I moved the coals to the outside of the lid to prevent the center rolls from burning.  After I brought the oven inside and set it on the counter I took several deep breaths over the freshly baked rolls, the smell of hot bread and butter was intoxicating.  These flaky pan rolls are soft and light on the inside with a buttery, crisp crust you can't resist.

Buttery Pan Rolls
2 packages active dry yeast
1/2 cup warm water (about 110 degrees)
4 1/2 cups all-purpose flour, unsifted
1/4 cup sugar
1 tsp salt
10 Tblsp butter or margarine, melted and cooled
1 egg
1 cup warm milk (about 110 degrees)

     In a large bowl, dissolve yeast in water; let stand until bubbly about 15 minutes.
     Stir together 2 cups of the flour, the sugar and salt until well mixed.
     Add 6 tablespoons of the melted butter, the egg, yeast mixture and milk; beat for about 5 minutes to blend well.
     Gradually beat in remaining 2 1/2 cups flour, you may have to add a 1/4 cup of flour if dough is too sticky.
     Cover bowl and let batter rise in a warm place until doubled, about 45 minutes.
     Pour half of the remaining melted butter in bottom of dutch oven.
     Beat down batter and drop by spoonfuls or shape into balls and place in dutch oven.
     Brush dough with remaining melted butter.
     Cover and let rise in a warm place until doubled, about 30 minutes.
     Bake at 425 degrees for 18-20 minutes or until lightly brown.  Serve warm.

After first rise, punch down dough and spoon or place in buttered dutch oven

Let rolls rise until doubled in size, about 30 minutes

Bake for 15-20 minutes at 425 degrees

You can smell the yeast and taste the butter in these flaky rolls

2 comments:

  1. Hi, Thanks for this recipe! I am making it today, in my home oven to have with the navy bean and ham soup I am making. In the next few months I will try it out in a dutch oven!

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  2. Hope you like the recipe, soup sounds delicious! Liddy

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