Old Fashioned Pan Rolls

Ingredients

• 3/4 cup whole milk
• 2-1/4 teaspoons (or one package) of active dry yeast
• Pinch granulated sugar
• 1/4 cup warm water at about 110 degrees F
• 3-1/2 to 3-3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened at room temperature, divided for 1/4 cup melted and cooled
• 1 large egg
• Vegetable oil for the bowl

Instructions

1. 1

   Warm the milk; set aside to cool.

2. 2

   Place the yeast, a pinch of sugar and the water into a small bowl, mix well, and let it proof for about 5 minutes.

3. 3

   In a large bowl add 2 cups of the flour, the cooled milk, sugar, salt, butter and egg. Stir together and add the yeast mixture; dough will be gooey.

4. 4

   Begin adding in enough of the remaining flour to make the dough hold together, about 1/2 cup at a time.

5. 5

   Turn dough out onto a floured surface, sprinkle with flour on top, and knead, using the heel of your hand to push on the dough, folding it and turning it a quarter turn, just until the dough is smooth and elastic.

6. 6

   Add oil to a large bowl, place the dough in the bowl and turn it to coat all sides. Cover the bowl with plastic wrap, place a clean towel on top, and place in a draft free place to rise, about 1 to 1-1/2 hours, or until doubled.

7. 7

   Pull the dough away from the sides of the bowl to deflate, then turn it out onto a floured surface. Cover the dough with the inverted bowl and let it rest for 5 minutes.

8. 8

   Generously butter a 9 x 13 inch baking dish. Roll the dough into an oblong shape about the size of your baking dish; pick it up and transfer the entire block of dough to the baking dish, gently patting it in.

9. 9

   Use a sharp knife to score 15 squares about 1/4 inch into the dough, 5 across and 3 down. Drizzle the cooled melted butter all over the top and cover loosely with the plastic wrap. Place into a draft free place to rise again, about 30 minutes, or until doubled.

10. 10

    Preheat oven to 400 degrees F and bake for about 15 to 20 minutes, or until nicely golden brown. Brush with additional melted butter if desired and cut through the scored cuts to separate the rolls. Transfer to a bread basket and serve immediately.