Butter Pan Rolls 2

This is an absolutey fantastic never-fail recipe for the perfect buttery pan rolls that simply melt in your mouth. They can also be baked in a metal round cake pans too... If you have any leftover dough balls, just place on a plate, freeze and then pop into freezer bags to bake at a later date. You will love these, i promise!!

Steps

Prepare a 13 x 9-inch baking dish.

In a cup proof yeast with 1 tsp sugar in 1 / 2 cup warm water for 10 minutes , or until foamy.

In the stainless steel mixing bowl add in melted butter , eggs , skim milk powder , salt , 1 / 3 cup sugar and about 3-1 / 2 cups flour.

Add in the proofed yeast with remaining 1 cup warm water.

With a heavy-duty stand mixer fitted with the kneader blade start mixing on low speed adding more flour as needed to create a soft semi-sticky smooth dough.

Knead for about 8 minutes.

Place the dough on a slightly floured counter or board , and let rest for about 5 minutes.

Gather dough and shape into a ball.

Lightly grease the dough all over with oil.

Place in a greased bowl to rise.

Cover with a clean dish towel , and rise for about 1-1 / 2 hours , or until doubled.

Punch down dough and shape into about 16-20 evenly-sized oval balls.

Place the dough balls in baking pan.

Cover and rise again for about 45-50 minutes , or until doubled.

At this point i.

Ingredients

dry yeast, sugar, warm water, butter, eggs, powdered milk, salt, flour, egg white, sesame seeds