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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (35g) Recipe makes 16 servings |
||
| Calories 122 | ||
| Calories from Fat 57 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 120mg | 5% | |
| Potassium 38mg | 1% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.6g | ||
| Protein 2.4g | 4% | |
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Buttery Pan Rolls (for the Bread Machine)
By: LonghornMama
Dec 1, 2004
From a Favorite Brand Name Recipes book. I've made too many yeast roll recipes to count but these are my hands down favorite. I make them for all holiday meals and whenever bringing dinner to someone. It's really easy with the bread machine and everyone loves them. It's a lot of butter but don't scrimp, they're well worth it! I've doubled the recipe and either baked in two pans or in a 13x9 pan. If you do this, just watch the baking time and make sure the middle rolls are cooked through.
SERVES 16
Ingredients
- 1/4 cup water
- 1/4 cup cold milk
- 1/2 teaspoon salt
- 1 egg, beaten
- 8 tablespoons butter, melted and cooled,divided
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
Directions
1
Reserve 5 T melted butter.2
Put all other ingredients in bread machine according to manufacturer's directions.3
Program dough setting, press start.4
Pour half of remaining butter into 8-inch square baking pan, tilt to coat bottom with butter.5
Drop batter by rounded tablespoonfuls into pan, making 16 rolls.6
Drizzle remaining butter over rolls.7
Cover loosely with plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.8
Preheat oven to 400.9
Uncover rolls and bake 12-15 minutes or until golden (check middle roll for doneness).10
Cool slightly in pan on wire rack.
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- Course > Breads > Rolls/Biscuits
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Featured Reviews for This Recipe
From: anonymous23
On Sep 10, 2008
These were good, pretty tasty. Maybe it was using the all-purpose flour instead of bread flour, or maybe it was the way mine got crunchy on the buttery bottoms, but I was a little disappointed. I'd expected a softer, more refined roll, I think. Baked 12 minutes, followed directions exactly, using our new Cuisinart bread maker (CBK-200). I don't know where the two hours prep time, plus 2.75 hours cooking/baking time comes from--it's only 12 minutes to bake, and my machine did the dough in an hour and 40 minutes, plus an extra 30 minutes to rise... so it's about 2.8 hours total to make these rolls. Thanks for posting! Edited to add: the crunchy bottoms disappeared overnight, so the rolls were better the second day.
From: MommaEllen
On Apr 10, 2008
Made this for Pick A Chef '08 and am soooo glad I did! Do not skimp on the butter. Note: the dough cycle is a long one, over an hour on my machine I found out, so this is not a quick recipe, but well worth the time! And you better double the recipe even if you don't think you need too. These dissapeared faster than candy in our house. Thank you for sharing!
From: Hey Jude
On Mar 27, 2005
Delicious and wonderful, and a great time-saver for me when preparing a holiday dinner. I have a teeny-tiny kitchen so I set the ABM going in my family room, then got the rolls ready and set them on a shelf. They rose for over an hour (guests, appetizers, drinks, etc.) before I remembered to get them into the oven. This is a very forgiving recipe....they baked up just fine and my guests loved them and wanted the ham leftovers as mini-sandwiches in the leftover rolls! Very good! Thanks for this recipe LHM, it's a keeper 
From: Pets'R'us
On Apr 21, 2005
Lovely rolls.They needed to rise about 40 minutes. I baked them for 12 minutes in a slightly larger size pan, which was round too! But they came out great nevertheless!
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