Gregory

Buttery Pan Rolls

This recipe from The Galley Gourmet food blog last Thanksgiving would be my favorite even if it were not so quick and easy!

makes 12-14 big rolls

1 1/2 cups warm water
2 tablespoon instant yeast
1/3 cup sugar
2 1/4 teaspoon kosher salt
2 extra large eggs, at room temperature
1/4 cup (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 springform 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 12-14 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!