Butter Rolls

  • 1 - 1/4 oz. envelope active dry yeast
  • 1/4 cup warm water - 105° F to 115° F
  • 2 1/4 to 3 cups all-purpose flour, divided use
  • 1/4 cup granulated sugar
  • 1 1/4 tsp salt
  • 2 large eggs, divided use
  • 1/4 cup milk
  • 1/4 cup butter or margarine, softened
  • 1 Tbsp water
  • Sesame or poppy seeds
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Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes.

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 Tbsp at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)

Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place - 85° F, 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.

Cover and let rise in a warm place - 85° F, free from drafts, 1 hour.

Stir together remaining egg and 1 Tbsp water; brush over rolls, and sprinkle with sesame seeds.

Bake at 375° F for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired.

Servings: about 1 1/2 dozen
Submitted by: Recipe Group Member