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Kansas Pan Rolls

 

 

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Kansas Pan Rolls

Mrs. Lowell McGraw of
Finney County Kansas
The Grass Roots Cookbook icon
by Jean Anderson, 1992, Doubleday

“These rich and feathery rolls are
one of Mrs. McGraw’s specialties.”

Makes about 2 dozen rolls

1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine
(for brushing tops of rolls)

1. Sprinkle yeast over very warm water in a large bowl. (Very warm
water should feel comfortable warm when dropped on wrist.) Stir
until yeast dissolves.
2. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and
stir until sugar dissolves and butter or margarine is melted. Cool the
mixture to 105 to 115 degrees F.
3. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, one cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of flour to dust a pastry cloth. Knead the dough
lightly for 5 minutes, working in the remaining flour (use it for
flouring the pastry cloth and your hands).
4. Place dough in a warm buttered bowl, turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about
1 1/4 to 1 1/2 hours.
5. Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as possible
for flouring your hands and the pastry cloth; otherwise the rolls will
not be as feathery light as they should be.
6. Pinch off small chunks of dough and shape into round rolls about
1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13- x 9- x 2-inch pan. Cover rolls
and let rise in a warm spot until doubled in bulk, 30 - 40 minutes.
7. Brush tops of rolls with melted butter or margarine, then bake in
a moderately hot oven (375 degrees F.) 18 to 20 minutes or until
nicely browned. Serve warm with plenty of butter.


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