Buttery Pan Rolls
makes 12 rolls
1 1/2 cups warm water
2 Tablespoons instant yeast
1/3 cup granulated sugar
2 1/4 teaspoons kosher salt
2 extra large eggs, at room temperature
1/4 (2 oz) unsalted butter, at room temperature
5-6 cups bread flour
1/4 cup (2 oz) unsalted butter, melted
additional flour for dusting
Spray a 10-inch spring form pan or a 9x13-inch pan with non-stick baking spray.
In the bowl of a stand mixer fitted with the dough hook, add the water, yeast, sugar, salt, eggs, butter and 5 cups of the bread flour. Mix on low speed until it forms a soft mass. With the mixer running add additional flour a tablespoon at a time until it forms a soft dough just lightly sticking to the bottom of the bowl.
Turn the dough out onto a lightly floured surface and shape into a ball. Place the bowl in a large, lightly greased bowl. Cover with plastic wrap and let the dough rise for 45 minutes, or until doubled in size.
Preheat the oven to 350º.
Turn the dough out onto a lightly floured surface and gently degas the dough. Divide the dough evenly into 12 portions. Roll into balls and arrange them in the prepared pan. Brush with the melted butter. Cover the rolls lightly with plastic wrap and let rise for 15-20 minutes, or until puffy. Remove the plastic and using a fine mesh sieve dust with additional flour.
Bake for 30-35 minutes or until golden brown. Transfer to a wire rack to cool. Serve warm or at room temperature. Enjoy!
Printed from thegalleygourmet.net
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