Logan's Roadhouse Buttery Dinner Rolls
ready in: 2-5 hrs
recipe id: 24995
photo by: jan
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3 cups all-purpose flour
2 packages (.25 ounce size) active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees F)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
8 tablespoons butter
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons cinnamon
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400 degrees F oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
For Cinnamon Butter: Beat all of the above ingredients together until smooth. Cover and refrigerate.
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