Buttery Pan Rolls
These are light, fluffy, and buttery!
Servings: 12 rolls
Equipment
Ingredients
- 1 ½ cups warm water
- 2 tablespoons instant yeast
- ⅓ cup granulated sugar
- 2 ¼ teaspoons kosher salt
- 2 extra-large eggs at room temperature
- ¼ cup (2 ounces) unsalted butter, at room temperature
- 5-6 cups bread flour
- ¼ cup (2 ounces) unsalted butter, melted
- Additional flour for dusting (optional)
Instructions
- Spray a 10-inch spring form 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 350ºF. 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, if using. Bake for 30-35 minutes or until golden brown.Transfer to a wire rack to cool. Serve warm or at room temperature. Enjoy!
Nutrition
Calories: 290kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 449mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 277IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 1mg
