Directions: |
Directions:Early in day or up to 1 wk ahead: 1. In large bowl combine sugar, salt, yeast and 2 1/4 c. flour. In 1-quart saucepan over low hear, heat water and 1/2 c. butter or margarine until every warm. 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 3/4 c. flour to make a thick batter; continue beating for 2 minutes, scraping bowl often. With spoon, stir in enough additional flour (about 2 1/2 c) to make soft dough. 3. Turn dough onto lightly floured surgace and knead until dough is smooth and elastic, about 10 minutes. Shape dough into a large ball and place in a greased large bowl, turning dough over so that top of dough is greased. COver with towel; let rise in warm place (80-85º) away from draft, until doubled about 1 1/2 hrs. 4. Punch down dough. Turn dough over; brush with salad oil. Cover bowl tightly with plastic wrap anf refrigerate, punching down dough occasionally, until ready to use.
About 2 1/2 hrs before serving:
5. Remove dough from frige; grease 15 1/2x10 1/2 inch open roasting pan. Cut dough into 30 equal pieces; shape into balls and place in pan. Cover with towel; let rise in warm place until doubled, about 1 1/2 hours (dough is doubled when one finger very lightly pressed against dough leaves a dent.) 6. Preheat oven to 425º. Bake for 15 to 20 cmin until golden brown. In small saucepan over low heat, melt 2 tbsp butter. With pastry brush, lightly brush melted butter or margarine over hot rolls. Remove rolls from pan and serve immediately. |
This recipe for Old-Fashioned Pan Rolls is from