Tempt my Tummy Tuesday

My mom wants me to bring rolls for family Christmas, so I thought I would try this recipe.  It’s simple and sounds yummy!!

OLD_FASHION PAN ROLLS

What you need:

• 1/2 c. sugar
• 2 t. salt
• 2 packages active dry yeast
• about 6 c. all-purpose flour
• 2 c. water
• 2 T. butter or margarine, melted
• 1 egg
• salad oil

What to do:

1. In large bowl, combine sugar, salt, yeast and 2 1/4 c. flour.  In 1 quart saucepan, over low heat, heat water and 1/2 c. butter or margarine til very warm (120°-130°).
2. With mixer on low, gradually beat liquid into dry ingredients until just blended.  Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl.  Beat in egg and 3/4 c. flour to make a thick batter; continue beating 2 minutes, scraping sides of bowl often.  With spoon, stir in enough additional flour , about 2 2/1 c. , to make a soft dough.
3. Turn dough onto lightly floured surface and knead 1 1/2 to 2 cups of flour in, until dough is smooth and elastic.  Shape dough into a large ball and place in a greased bowl, turning dough over so that all sides are greased well.  Cover with towel or plastic wrap; let rise in a warm place, away from draft, until doubled, about 1 1/2 hours.
4. Punch down dough.  Turn dough over, brush with salad oil.  Cover bowl tightly with plastic wrap and refrigerate , punching  dough down occasionally, until ready to use, about 2 1/2 hours before serving.
5. Remove dough from refrigerator; grease 15 1/2 x 10 1/2 inch open roasting pan.  Cut dough into 30 equal pieces, shaped into balls and place them in the pan.  Cover with a towel or plastic wrap; let rise in a warm place until doubled, about 1 1/2 hours.  (dough is doubled when 1 finger very lightly pressed against the dough, leaves a dent)
6. Preheat oven to 425°.  Bake rolls 15-20 minutes, until golden brown.  With pastry brush, lightly brush melted butter or margarine over hot rolls.  Remove rolls from pan and serve immediately.

For more Tempt My Tummy goodness…go see Lisa!!