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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
- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: shapeweaver ©
On Aug 13, 2009
I made this recipe on 8/12/09 to go with mine and SO's dinner.I followed the recipe as it was written, except I pinched off dough into 16 equal pieces instead of using a tablespoon.The rolls didn't rise well after 30 minutes, so I let then rise for about 10 more minutes. Baked at the temp. stated in the recipe, and the time I baked them at was 12 minutes. For some reason, they just didn't turn out as they should have. If I make these again, I might try using 1 cup of all-purpose, and 1 cup of bread. But thanks for taking the time to post this recipe, and " Keep Smiling 
"
From: HungarianChef
On Apr 14, 2009
Oh my goodness! These were so good. I used only 4 tablespoons butter (3 in recipe and 1 on the bottom and top of the rolls) and they were plenty buttery. Made them for Easter dinner and the whole family raved about them. Am making them again tonight. I was confused by drop by spoonfuls but it became clear. The dough is more like a really sticky batter so it sticks to your hands when you try to put it on the pan - this is not normal bread dough. But it is above ordinary bread! WOW!
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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