Buttery Pan Rolls & Honey Butter

Submitted by: Megan Williams

Rolls:

2 pkg yeast
½ cup warm water
4 ½ cups flour
¼ cup sugar
1 tsp salt
10 tbsp butter (melted, and cooled slightly)
1 egg
1 cup warm milk

In a large bowl, dissolve yeast and water. Let stand until bubbly, about 15 minutes. Mix in 2 cups flour, sugar & salt until well mixed. Add 6 tbsp melted butter. Add egg and milk. Beat 5 minutes until well blended. Gradually add remaining 2 ½ cups flour (dough should be sticky, not stiff).

Cover bowl and let rise for 45 minutes, it will rise to 2 x’s it’s size. Take 2 tbsp melted butter and put in bottom of a 9 x 13 in. pan. Mix dough with a spoon to “beat it down”. Make golf ball size shapes. Put the other 2 tbsp butter over the rolls. Cover with saran wrap and let rise for 30 minutes. Bake in a metal pan at 425 degrees for 12-17 minutes.

Honey Butter:

1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.