Butter Pan Rolls
Source of Recipe
Food Processor Bread Book
List of Ingredients
1/4 cup warm water
2 tablespoons sugar
1 package yeast
2 cups flour
8 tablespoons butter, melted and cooled
1/2 teaspoon salt
1 egg, beaten
1/4 cup cold milk, up to 1/2 cup total
Recipe
1. Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
2. Fit processor with steel blade. Measure flour, 3 tablespoons of the melted butter and salt into work bowl. Process until mixed, about 15 seconds.
3. Add yeast mixture and egg to the flour mixture. Process until blended, about 15 seconds.
4. Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture to make a smooth batter. Process 10 to 15 seconds. Cover processor and let batter stand at room temperature until light and bubbly about 45 minutes.
5. Pour half of the remaining melted butter into 8-inch sauce baking pan. Tilt pan to completely coat bottom with butter.
6. Turn processor on/off twice to beat down batter. Drop batter by rounded tablespoonfuls into pan, making 16 rolls. Drizzle remaining butter over rolls. Cover loosely with plastic wrap and let stand in warm place until almost doubled, 30 to 40 minutes.
7. Heat oven to 400 degrees F. Uncover rolls and bake until golden, 12 to 15 minutes. Cool slightly in pan on wire rack. Makes 16 rolls.
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