11 August 2011

Old Fashioned Butter Rolls

As of last night, I'd been home with a stomach bug for two days, living on english muffins, poached eggs, chicken noodle soup and ginger ale (my family's favorite cure-all). I'd finally started to feel better, but was afraid to eat much of anything else. Unfortunately, the idea of one more boring bowl of soup was almost unbearable. So I decided to make it a little more interesting with fresh, homemade rolls I could eat along with it. These pull-apart rolls are amazingly easy and always come out perfectly: light and fluffy on the inside, browned and butter-glazed on the outside. Perfect for a sick day - or any other.

1.5 cups flour
1 tsp active dry yeast
1 tbsp sugar
1 tsp salt
3 tbsp butter
1/2 cup lukewarm milk
1 tbsp melted butter, for brushing

Combine all ingredients (except butter for brushing)
Knead until smooth (~3-4 minutes)
Set in oiled bowl and allow to rise until about doubled in size (~1 hour)
Divide dough into 8 equal portions (divide in half, then in half again etc)
Arrange in a small, greased loaf pan or cake pan, such that portions are just touching
Allow to rise for another hour, until portions are crowded against each other
Preheat oven to 375 degrees
Bake for 15-18 minutes, or until golden brown
Remove, and brush with melted butter

8 rolls

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