LOGANS ROLLS RECIPES

Steps:

• 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-degree oven, bake rolls on middle rack 16-18 minutes.
• Brush tops of cooked rolls with remaining melted butter.
• Serve immediately.

Steps:

• To make the sponge, stir yeast and 1 tsp. sugar in warm water until yeast and sugar are dissolved; let sit until mixture is foamy, about 15 minutes.
• To make the dough, combine milk, sugar, butter and salt in a large bowl, mixing well. Add egg and yeast mixture; mix well. Stir in enough flour to make a soft dough.
• Turn dough onto a floured surface and knead until smooth and elastic, 8-10 minutes.
• Butter the inside of a large bowl. Add dough; turn dough to coat surface. Cover with plastic wrap or a clean linen or cloth towel and let rise until double in bulk, about 1 hour.
• Punch down dough. Shape dough into rolls. The amount of rolls you get out of 1 batch depends on how big or small you make them. I prefer pan rolls so I weigh the dough and make the 2 greased 8" round cake pans, 9 rolls in each pan. Each piece of dough used weighs 1.9 oz. I shape them into round balls, but you can shape this lovely dough into any roll shape you choose. Rolls can also be baked in 1 greased 13x9-inch pan or on greased baking sheets-it's up to you. Once you decide on the shape, place the rolls in or on the greased pan(s), cover LIGHTLY with plastic wrap that has been sprayed with nonstick cooking spray or a clean linen or cotton towel and let rise until double, 20-30 minutes.
• Preheat oven to 400 degrees.
• For the glaze, melt butter in a small saucepan; stir in honey until well mixed.
• Brush the honey-butter mixture generously over tops of rolls. If there is any honey-butter mixture left over, you can use it to brush the tops of the rolls again when they come out of the oven.
• Bake @ 400 degrees for 10-15 minutes, or until rolls are golden brown. Remove from oven; brush with any remaining honey butter if desired. Immediately remove from pans.