Butter Rolls Recipe

Butter Rolls Recipe

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 3 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 eggs, divided
  • 1/4 cup milk
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon water
  • Sesame or poppy seeds
  1. STIR together yeast and 1/4 cup water in a measuring cup; let stand 5 minutes.
  2. PULSE 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)
  3. PLACE dough in a well-greased bowl, turning to grease top.
  4. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13-x-9-inch pan.
  5. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour.
  6. STIR together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.
  7. BAKE at 375 degrees for 15 to 20 minutes, or until golden brown. Freeze up to 3 months, if desired.
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