Yummy Butter Rolls

Surprisingly, I got this recipe off the back of a yeast packet, and they are super yummy and easy. I usually do the bread machine method and it works great. But the other methods work great, too. If you don't have a mixer, the trick is you have to knead the dough longer than you think.  Enjoy!

 

 

Yummy Butter Rolls

¾ C.    milk

¼ C.    butter
2          large eggs
1 t.       salt
¼ C.    sugar
3 C.     bread flour
2 ¼ t.   yeast

Bread Machine Method:

Have milk at 80 degrees F. and all other ingredients at room temperature.  Place ingredients in pan in the order specified in your owner's manual.  Select DOUGH cycle. Do not use the delay timer.  Check dough consistency after 5 minutes of kneading, making adjustments if necessary.  You may have to use a soft spatula to push the flour out of the corners. When it's done, skip to "Shaping" instructions:

 Mixer Methods:

Combine yeast, 1 C. flour and other dry ingredients.  Heat milk to 120 to 130 degrees F. Combine dry mixture, milk and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed.  Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic.  Add additional flour if necessary.

Rising:

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until almost double, about 20 minutes.

Shaping:

Divide dough into 4 parts; divide each part into 3 pieces. For pan rolls, shape each piece into a smooth ball; place in a greased 9-inch cake pan.  For individual rolls, place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheets.  Cover; let rise at room temperature until indentation remains when touched. 

Baking:

Bake in a 375 degree preheated oven: pan rolls, 20 to 25 minutes; individual rolls, 12 to 15 minutes.  If desired, lightly brush with butter.  Remove from pan and cool.