Buttery Pan Rolls


Proof yeast: Mix 1 tablespoon of the sugar into the warm water. Add yeast. Allow to proof until bubbly.

In a large bowl, stir together 2 cups of the flour, salt and sugar until well mixed. Add 6 tablespoons of the melted butter, egg, yeast mixture and milk. Beat for about 5 minutes to blend well. Gradually beat in remaining 2 1/2 cups flour. Cover bowl and allow batter to rise in a warm place until doubled in size, about 45 minutes.

Pour half of remaining butter into a 9x13 pan, tilting pan to coat bottom. Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls. Drizzle remaining butter over rolls. Cover lightly and let rise in a warm place until almost doubled, about 30 minutes.

Bake in a 425-degree oven for 12-17 minutes until lightly browned. Serve hot.

To bake in muffin cups: Instead of buttering pan, put about 1 teaspoon melted butter into each muffin cup. Fill each cup half way with batter. Allow to rise until almost doubled. Bake as above.

Servings: 15
Time to Prepare: 1 1/2 to 2 hours

Submitted By: Dellaina
Original Source: my friend Sheryl Pagh

Recipe's notes: Light, fluffy and delicious, these yeast batter rolls require no kneading and they rise quickly. Served hot, right in the baking pan, they make the simplest meal a sensation.

Dellaina's notes: I only had bread flour, which I think might be why my batter turned out more like a sticky dough. While it was still pretty, it wasn't spoonable as the recipe suggests. I used only 2 sticks of butter (at Sheryl's suggestion) and felt it could have been even less. It took quite a bit longer to bake this time. Next time I'll skip pouring butter in the pan but spray it instead, and use a total of 1 stick and see how that works. I used my KitchenAid which made this super simple.

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