BUTTER ROLLS in Half the Time, but with ALL THE FLAVOR!

These Butter Rolls are made with Milk and Fast acting yeast. They are so good you will never need another recipe! They are AMAZING because they are super flaky on the outside with a soft center. This recipe isn't in our first two cookbooks but you can find it in the bottom of this description post! PLEASE LIKE SHARE AND SUBSCRIBE!

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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
BUTTER ROLLS
1 PACKAGE QUICK RISE YEAST
3/4 CUP EVAPORATED MILK MIXED WITH 1/2 CUP WATER (WARMED)
1 TSP. SUGAR
5 TBSP. MELTED BUTTER
1 1/2 TSP. SALT
1 EGG YOLK
3 to 4 CUPS BREAD FLOUR (SIFTED)
COMBINE THE MILK, SUGAR AND YEAST IN STAND MIXER WIITH PADDLE ATTACHMENT. MIX ON LOW FOR 1 MINUTE. ADD MELTED BUTTER, SALT AND EGG YOLK WHILE MIXING ON LOW SPEED. ADD 2 CUPS BREAD FLOUR AND MIX ON MED/HIGH UNTIL MIXED WELL.
CHANGE PADDLE TO DOUGH HOOK AND ADD FLOUR 1/4 CUP AT A TIME BEING PATIENT WAITING 1 OR 2 MINUTES BETWEEN ADDITIONS. ONCE DOUGH CLINGS TOGETHER AND PULLS AWAY FROM SIDES OF THE MIXING BOWL IT IS READY. DOUGH WILL BE STICKY BUT MANAGABLE. PUT OUT ON LIGHTLY FLOURED SURFACE AND KNEAD A COUPLE OF TIMES. LET DOUGH SIT FOR 10 MINUTES.
PUT DOUGH BACK IN MIXER WITH DOUGH HOOK ATTACHMENT. BEAT ON LOW SPEED FOR 8 MINUTES. TAKE DOUGH OUT OF MIXER AND KNEAD ON LIGHTLY FLOURED SURFACE AND USING A SCRAPER DIVIDE DOUGH INTO 16 PIECES. ROLL EACH PIECE INTO A BALL AND TUCKING ALL FOLDS TO THE BOTTOM. PLACE IN BAKING DISH WITH HIGH SIDES OR IN 2 9 INCH ROUND CAKE PANS. PLACE ROLLS 1 INCH APART FROM EACH OTHER. COVER TOP LOOSLY WITH PLASTIC WRAP AND LET DOUBLE IN SIZE. WRAP SHOULD BE LOOSE TO ALLOW DOUGH TO RISE FREELY. USE PROOF SETTING ON OVEN OR LEAVE IN A WARM ROOM TO RISE. UNCOVER, POUR MELTED BUTTER OVER ROLLS AND BAKE AT 400 DEGREES FOR 20 MINUTES. POUR MORE BUTTER OVER ROLLS WHEN THEY ARE REMOVED FROM OVEN AND SERVE HOT! ENJOY! TAMMY

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