"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Yeast Pan Rolls Recipe

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This recipe for Yeast Pan Rolls, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Sunday, January 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 cups flour (all purpose)
2 packages active dry yeast
1 cups milk
cup sugar
4 tablespoons ( stick) unsalted butter
1 teaspoon salt
2 eggs, slightly beaten
Additional unsalted butter (for glaze and greasing
pans)

Directions:
Directions:
In a bowl, combine 1 cup flour and yeast. In sauce pan, combine milk, butter, sugar and salt; heat to warm, 120 - 130 , no warmer & no cooler. Add to flour mixture. Add eggs. Beat minute at low speed, scraping bowl constantly; then 3 minutes at high. Add cup flour and beat 1 minute longer. DO NOT overwork the dough. Stir in enough flour to make a soft dough.

Turn onto lightly floured surface. Knead 5 - 10 minutes until smooth and satiny. DO NOT overwork dough. Place in buttered bowl, turning once to butter top. Cover bowl. Let rise on rack over hot water until volume doubles, about 45 minutes, but do not let dough temperature exceed 130. Punch down and divide dough into 3 equal parts.


Form each piece into 9-inch long roll; cut into 8 equal parts. Form into smooth balls and place on buttered pan. Cover and allow to stand in warm place until double (about 30 - 40 minutes, depending on room temperature). Bake in preheated 375F oven about 15 minutes or until golden brown. Brush with butter.

Number Of Servings:
Number Of Servings:
7 to 9
Personal Notes:
Personal Notes:
Beverley's first 2 attempts at bread-making were disasters. I threatened to use one batch of rolls as specimens on my rock-and minerals quizzes for freshmen students. (They weren't really hard enough for rocks, but the baseball team could have used them for batting practice without damaging them much.) The second Thanksgiving after we were married, the Chicago Sun published a recipe for yeast rolls just when we were trying to decide what to fix for her father and brother, who were coming to visit us in Illinois. We both studied that recipe for some time before deciding it looked like something we could do. My main contribution was loaning her a very accurate thermometer, then watching it the entire time that the yeast was doing its thing. (Yeast dies if it gets too warm.) They were a success! In fact, I ate the entire first panful within five minutes after they came out of the oven, and we had to make more.

Editor: Check the date on yeast before you begin. Out of date yeast will not rise, so throw it out!

 

 

 

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