Old-Fashioned Soft and Buttery Yeast Rolls
Cindy Smith Bryson
Blue Ribbon Recipe
There's nothing better than the aroma of fresh bread, and these buttery rolls will have your mouth watering while they bake. Hot out of the oven, they're super soft and just melt in your mouth. They'll be delicious with a holiday meal but are simple enough to prepare you'll find excuses to make the rolls. The Test Kitchen
1 pkgactive dry yeast (equals 2 1/4 tsp)
1/4 cwarm water
1/3 cwhite, granulated sugar
`1/4 cbutter, softened
1 chot milk
1egg, lightly beaten
4 1/2 csifted all-purpose flour
2 Tbspbutter, melted (for brushing rolls)
How to Make Old-Fashioned Soft and Buttery Yeast Rolls
- With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
- Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.