buttery pan rolls

Ingredients

• Servings: 40
• 5 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups milk
• 1/2 cup water
• 5/8 cup butter

Recipe

• combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. stir well and set aside.
• combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. remove from heat and let mixture cool to 120 to 130 degrees f (49 to 54 degrees c).
• gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. then beat for 2 minutes at high speed. gradually stir in the remaining flour to make a soft dough.
• turn dough out a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. place dough in a well greased bowl, turning to grease top. cover and let rise in a warm place for about 1 hour and 15 minutes. punch dough down, cover and let rest for 10 minutes.
• melt remaining 1/4 cup plus 2 tablespoons butter.
• shape dough into 40 balls and dip each one in the melted butter. place the balls in two greased 9 inch square baking pans. cover and let rise for 45 minutes.
• bake in a preheated 375 degrees f (190 degrees c) oven for 15 minutes or until rolls are golden. brush warm rolls with any remaining melted butter.