Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Buttermilk Pancakes

By 1 Comment

Buttermilk Pancakes

Print Recipe

Buttermilk Pancakes

Top with butter and maple syrup. Great recipe for making "Silver Dollar Pancakes" too!
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

  • 1 1/2 c. all-purpose flour
  • 3 T. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 c. buttermilk
  • 1/4 c. butter melted
  • 2 lg. eggs
  • 1/2 tsp. vanilla extract

Instructions

  • In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt.
  • In a separate mixing bowl, whisk together buttermilk, melted butter, eggs, and vanilla. Pour egg mixture into the flour mixture, whisk until just combined.
  • Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden brown on the bottom. Top with maple syrup.

Breakfast Sandwiches

By Leave a Comment

Breakfast Sandwich

Print Recipe

Breakfast Sandwiches

Perfect breakfast for the person on the go. Grab a napkin or paper towel to hold the sandwich.
Course: Breakfast
Cuisine: American
Servings: 1

Ingredients

  • 1 egg fried
  • black pepper to taste
  • 1 slice bacon cooked, cut in half OR 1 slice ham
  • 1 English muffin split and toasted
  • 1 pat butter
  • 1 slice cheddar cheese

Instructions

  • Cook egg in skillet sprayed with cooking spray on medium heat, sprinkle with pepper. Cover and cook until set or desired doneness.
  • Fry bacon until crisp or cook ham until heated through.
  • Toast English muffin and lightly butter each half.
  • Place egg onto muffin half, cover with cheese, bacon or ham and remaining muffin half.

Blueberry Pancakes with Homemade Blueberry Syrup

By Leave a Comment

Blueberry Pancakes with Homemade Blueberry Syrup

Print Recipe

Blueberry Pancakes with Homemade Blueberry Syrup

These incredible pancakes are light, fluffy, and bursting with fresh blueberries. Top with our delicious homemade blueberry syrup and fresh whipped cream. Our syrup makes an excellent topping over ice cream too, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

PANCAKES:

  • 1 1/2 c. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3 T. granulated sugar
  • 3/4 tsp. salt
  • 2 lg. eggs separated
  • 1 c. milk room temperature
  • 3 T. butter melted
  • 1 c. fresh or frozen blueberries rinsed or thawed
  • 1/2 tsp. lemon zest
  • Butter for griddle

BLUEBERRY SYRUP:

  • 1 c. granulated sugar
  • 2 tsp. cornstarch
  • 1 c. water
  • 2 T. lemon juice
  • 2 c. fresh or frozen blueberries rinsed or thawed

Instructions

  • PANCAKES: In a large bowl, whisk together flour, baking powder, sugar, and salt; set aside.
  • In a medium bowl, using an electric hand mixer beat egg whites until stiff peaks form; set aside.
  • In a separate mixing bowl, whisk egg yolks, add milk and melted butter. Stir milk mixture into dry ingredients, mix until batter is combined. Fold in beaten egg whites. Gently stir in blueberries.
  • To make pancakes, pour a 1/4 cup batter onto a buttered hot griddle. Leave at least 2-inches between pancakes. Allow them to cook until the tops of pancakes are bubbling, then turn with a spatula. Cook until the underside is lightly browned. 
  • BLUEBERRY SYRUP: Combine sugar and the cornstarch in a two-quart saucepan. Gradually add the water and lemon juice. Stir in the blueberries. Bring to a boil, over medium-high heat, stirring constantly. Reduce heat, simmer until it starts to thicken. Serve warm over pancakes or ice cream.  Makes 12 pancakes

Lemon Blueberry Coffee Cake

By Leave a Comment

Print Recipe

Lemon Blueberry Coffee Cake

Serve our irresistible lemon coffee cake bursting with sweet juicy blueberries for breakfast with your favorite cup of coffee OR dessert topped with homemade whipped cream!






Course: Breakfast, Dessert
Cuisine: American
Servings: 9
Author: Cooking Mamas

Ingredients

  • 2 c. all-purpose flour spooned & leveled
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 c. fresh blueberries
  • 1/2 c. unsalted butter room temperature
  • 1 c. granulated sugar plus 1 T. for sprinkling
  • Zest of 1 lg. lemon
  • 1 lg. egg room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. buttermilk

Instructions

  • Preheat the oven to 350 degrees. Spray an 8x8x2-inch baking pan with non-stick spray and line the bottom of the pan with parchment paper; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In a small bowl, toss the blueberries with 2 tablespoons of the flour mixture; set aside.
  • In a large bowl, using an electric hand mixer cream butter, sugar, and lemon zest until light and fluffy. Add egg and vanilla beat until combined.
  • Add half of the flour mixture to the batter, beat until just combined. Add all the buttermilk and remaining flour, beat until flour is absorbed. Gently fold in the blueberries.
  • Spread the batter into the prepared pan. Sprinkle the batter with 1 tablespoon of sugar. Bake for 40 to 45 minutes or until a toothpick comes out clean.

Notes

Measure flour by spooning it into a measuring cup and leveling it off with a knife; do not pack or tap down.

Belgian Waffles

By Leave a Comment

Print Recipe

Belgian Waffles

Homemade Belgian waffles topped with strawberries and whipped cream.
Course: Breakfast
Cuisine: German

Ingredients

  • 3 c. warm milk
  • 1 packet active dry yeast
  • 1 c. butter melted
  • 1/2 c. granulated sugar
  • 3 egg yolks
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 4 c. all-purpose flour
  • 3 egg whites

Instructions

  • In a large mixing bowl, dissolve yeast in warm milk.
  • Whisk in melted butter, sugar, egg yolks, vanilla, salt, and flour. Cover and let rise 1-1/2 hours.
  • In a separate bowl, beat egg whites until stiff, then fold into the batter.
  • Cook in a Belgian waffle iron (according to manufacturer's instructions) until crisp.
  • Top with strawberries and whipped cream.

Baked Egg Cups

By Leave a Comment

Baked Egg Cups

Print Recipe

Baked Egg Cups

A great way to start your day!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

  • 12 eggs
  • 12 thin slices round deli ham
  • 1/2 c. shredded cheddar cheese or your favorite cheese
  • 1/2 c. diced scallions
  • Fresh cracked sea salt and pepper

Instructions

  • Preheat the oven to 400. Spray a muffin tin with cooking spray.
  • Lay a piece of ham in each hole creating a little ham cup.
  • Crack one egg into each hole and sprinkle with salt and pepper.
  • Bake the eggs for about 12 minutes, until the white is firm and the yolk is still nice and runny.
  • Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!

Asparagus Quiche

By Leave a Comment

Print Recipe

Asparagus Quiche

Fresh asparagus, crispy bacon and Swiss cheese in a creamy custard filling...YUM!!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 6 slices bacon cooked & crumbled
  • 1/2 lb. fresh thin asparagus trimmed or cut into 1/2 inch pieces
  • 1 (9-inch) unbaked pie shell
  • 1 c. shredded Swiss cheese
  • 1 lg. egg white lightly beaten
  • 2 lg. eggs
  • 1 c. half and half
  • 1/8 tsp. ground nutmeg
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Brush pie shell with beaten egg white. Sprinkle crumbled bacon and whole or chopped asparagus into pie shell.
  • Sprinkle Swiss cheese over bacon and asparagus.
  • In a bowl, beat together eggs, half & half, nutmeg, salt and pepper. Pour egg mixture on top of cheese.
  • Bake for 15 minutes. Reduce oven temperature to 325 degrees and bake 25-30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting.
  • Refrigerate any leftovers.

Zucchini Bread

By Leave a Comment

Print Recipe

Zucchini Bread

A moist and delicious quick bread loaded with zucchini, cinnamon and nuts. Makes two loaves, one to eat and one to share!!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

  • 1 c. mayonnaise
  • 2 c. granulated sugar
  • 3 lg. eggs
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. pumpkin pie spice
  • 3 c. zucchini grated
  • 2 tsp. vanilla
  • 1/2 c. nuts chopped

Instructions

  • Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
  • In a large bowl beat mayonnaise, sugar and eggs together.
  • In a separate bowl, sift dry ingredients together and add to mayonnaise mixture.
  • Stir in grated zucchini, vanilla and nuts. Mix well.
  • Pour into prepared loaf pans. Bake for 50- 60 minutes or until a toothpick comes out clean.

Strawberry Butter

By Leave a Comment

Strawberry Butter

Print Recipe

Strawberry Butter

A wonderful spread over toast, pancakes, and muffins!
Course: Condiment
Cuisine: American

Ingredients

  • 1 pint fresh strawberries stems & hulls removed or 1 (10 oz.) pkg. frozen sweetened strawberries, thawed and drained
  • 1 c. butter room temperature
  • 1 c. confectioner's sugar (1/2 c. is using frozen berries)

Instructions

  • Combine all ingredients in food processor. Blend until smooth and creamy.
  • Pour into a bowl, cover and chill.
  • Bring to room temperature before serving.

Strawberry Bread

By Leave a Comment

Print Recipe

Strawberry Bread

"A delicious quick bread full of fresh strawberries, walnuts and a hint of cinnamon."
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

  • 3 c. all-purpose flour
  • 2 c. sugar
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 4 lg. eggs lightly beaten
  • 1 c. vegetable oil
  • 2 c. fresh or frozen sliced sweetened strawberries thawed
  • 1 c. pecans or walnuts chopped

Instructions

  • Preheat oven to 350 degrees. Grease and flour 2 (9 x 5-inch) loaf pans.
  • In large bowl, stir together flour, sugar, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and add eggs and oil, stir together until well blended. Fold in strawberries and nuts.
  • Pour half of the batter into each loaf pan. Bake for about 60-70 min. or until toothpick comes out clean when inserted in the middle. Remove from oven and let cool for about 10 or 15 minutes.

Raspberry Sweet Rolls

By 4 Comments

Print Recipe

Raspberry Sweet Rolls

Nothin' better than waking up to these raspberry sweet rolls! These Heavenly rolls are filled with fresh raspberries and covered with glaze. They're so good, they taste like they came from your favorite bakery!
Course: Bread
Cuisine: American
Servings: 16 rolls

Ingredients

DOUGH:

  • 1 c. milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs
  • 1 tsp. lemon zest finely grated
  • 1/2 tsp. sea salt
  • 4 1/4 c. all-purpose flour plus more for dusting

FILLING:

  • 1 (12 oz.) pkg. (Individually Quick Frozen) raspberries not thawed
  • 1/4 c. plus 2 T. granulated sugar
  • 1 tsp. cornstarch

GLAZE:

  • 3/4 c. confectioner's sugar
  • 3 T. unsalted butter melted
  • 1 1/2 T. heavy cream

Instructions

  • Dough: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
  • Pour the 2/3 cup sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
  • Add the softened butter, eggs, grated lemon zest, and sea salt. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
  • Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10 x 24-inch rectangle.
  • Filling: In a medium bowl, crush the frozen berries with the back of a big spoon. Stir in 1/4 cup plus 2 tablespoons sugar and cornstarch; toss to coat.
  • Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
  • Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. (You will have one extra roll.) Scrape up berries and juice from the work surface and pour over rolls in the pan. Lightly cover the rolls with parchment paper and a tea towel, allow them to rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  • Preheat the oven to 400 degrees. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. (Loosely cover the rolls with foil halfway through cooking to prevent them from getting too dark.) Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare the glaze.
  • Glaze: In a small bowl, whisk the confectioners' sugar with melted butter and heavy cream until the glaze is thick and spreadable.
  • Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
  • Mommy's little helper!

Notes

Variation: The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries, or chopped sweet cherries.

Irish Soda Bread

By Leave a Comment

Irish Soda Bread

Print Recipe

Irish Soda Bread

This classic Irish-American version, contains raisins or currants and caraway seeds. Great for sopping up soups & stews!
Course: Bread
Cuisine: Irish
Servings: 1 loaf

Ingredients

  • 4 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 c. cold unsalted butter cut into cubes
  • 3 to 4 tsp. caraway seed
  • 2 c. dried currants or raisins
  • 1 1/3 c. low-fat buttermilk
  • 2 egg whites beaten
  • milk

Instructions

  • Preheat oven to 375 degrees. Grease and flour a 9-inch round baking pan.
  • In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter with a pastry blender or fork, until mixture resembles coarse meal. Stir in caraway seeds and raisins or currants.
  • In a separate bowl, whisk together buttermilk and egg whites, stir into flour mixture until moistened.
  • Turn out onto a well floured surface and knead lightly until smooth. Shape dough into a ball and place in prepared pan. Using a sharp serrated knife, slice an “X” across the top, edge to edge, about 1/2 inch deep. Brush the top with milk.
  • Bake for 1 hour or until golden brown. Cool in pan on a baking rack. Serve warm with butter.

Pumpkin Spice Bread

By 2 Comments

Print Recipe

Pumpkin Spice Bread

Fill your home with the warm scent of pumpkin spice as this incredibly moist and delicious bread bakes.
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 c. brown sugar firmly packed
  • 1/2 c. granulated sugar
  • 1 c. canned 100% pure pumpkin
  • 1/2 c. vegetable oil
  • 2 lg. eggs beaten
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 c. water
  • 1/2 c. raisins optional
  • 1/2 c. chopped pecans optional

Instructions

  • Preheat oven to 350 degrees. Butter a 9x5x3-inch loaf pan; set aside.
  • In a large bowl, combine sugars, pumpkin, oil and eggs, beat well.
  • Sift together flour, soda, salt and spices. Gradually add flour mixture alternately with water to pumpkin mixture, blend well. Stir in raisins and nuts, if desired.
  • Pour batter into the prepared loaf pan. Bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool, slice, and serve.

Notes

I also made this bread in a Nordic Ware loaf pan and it turned out beautiful!

Pretzel Rolls

By Leave a Comment

Pretzel Rolls

Print Recipe

Pretzel Rolls

"These rolls are fantastic!" Serve with your favorite soup and/or salad.
Course: Bread
Cuisine: American
Servings: 15 rolls

Ingredients

  • 2 tsp. active dry yeast
  • 1 1/2 c. warm milk
  • 7 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 3 T. Canola oil
  • 1 c. warm water
  • 7 c. water
  • 1 T. salt
  • 4 T. baking soda
  • coarse sea salt

Instructions

  • Dough: In a small bowl, mix yeast and warm milk, let rest for 10 minutes. In a large bowl, whisk flour and 1 teaspoon of salt. Pour yeast mixture, canola oil and 1 cup warm water into bowl with flour. Knead in the bowl until dough is very smooth. Cover the bowl with a dish towel and let rise for one hour.
  • Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
  • While the dough balls are rising, preheat the oven to 400 degrees and get the water bath ready.
  • Water Bath: In a large pot, bring 7 cups of water, 1 tablespoon salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut an "X" on each roll and sprinkle with coarse sea salt.
  • Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.

Potato Rolls

By Leave a Comment

Print Recipe

Potato Rolls

Potatoes add a slightly sweet flavor to bread rolls. They cook up light and fluffy with a golden-brown crust. A great addition to any meal, Enjoy!
Course: Bread
Cuisine: Irish
Servings: 3 dozen

Ingredients

  • 1 pkg. active dry yeast
  • 1/2 c. lukewarm water 110 degrees
  • 1 c. scalded milk
  • 1/3 c. butter
  • 1/3 c shortening
  • 1/2 c. granulated sugar
  • 1 tsp. salt
  • 1 c. mashed potatoes
  • 2 eggs lightly beaten
  • 6-7 c. all-purpose flour

Instructions

  • In a large bowl, dissolve the yeast in lukewarm water.
  • In a saucepan, heat the milk over medium heat until scalded. Remove from the heat and add butter, shortening, sugar, salt, and mashed potatoes to the scalded milk.
  • When cool, add the milk mixture and eggs to the yeast, whisking thoroughly. Stir in enough flour to make a stiff dough. Pour the dough into a buttered bowl, cover, and place in the refrigerator for several hours or overnight.
  • When ready to make rolls, punch down the dough and form it into rolls. Place the rolls into two lightly greased 9x13-inch baking dishes. Cover and let rolls rise for about 2 ½ hours. Bake at 400 degrees for 10-12 minutes or until golden brown.

Notes

Cook's Note: This dough makes wonderful cinnamon rolls too.

Pineapple Upside Down Biscuits

By Leave a Comment

Print Recipe

Pineapple Upside Down Biscuits

My kids like to help make these delicious biscuits with me, but I think they love eating them more!
Course: Bread
Cuisine: American
Servings: 10

Ingredients

  • 1 (10 oz.) can crushed pineapple drain, reserve juice
  • 1/2 c. light brown sugar packed
  • 1/4 c. butter room temperature
  • 10 maraschino cherries stems removed
  • 1 (12 oz.) can refrigerated buttermilk biscuits

Instructions

  • Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin.
  • Strain the can of crushed pineapple, save the juice for later.
  • Combine the pineapple, sugar, and butter, and mix well.
  • Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of the cup.
  • Place 1 biscuit in each muffin cup over the sugar and pineapple mixture. Spoon 1 teaspoon of reserved pineapple juice over each biscuit.
  • Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto foil or a plate to release the biscuits. Serve warm.

Peanut Butter Bread

By Leave a Comment

Peanut Butter Bread

Print Recipe

Peanut Butter Bread

Top with your favorite jam or jelly!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 c. peanut butter smooth or crunchy
  • 1/4 c. salted butter softened
  • 1/2 c. granualted sugar
  • 1/4 c. brown sugar
  • 1 lg. egg slightly beaten
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 c. milk

Instructions

  • Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan, set aside.
  • In a large bowl, using an electric mixer, beat the peanut butter, butter, and sugars together. Add the egg and vanilla, beat until combined.
  • In a separate bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the peanut butter mixture. Beat together until combined (the mixture will be very crumbly). Pour in milk and beat until smooth.
  • Spoon batter into a prepared loaf pan. Bake for 50 minutes or until the center springs back when touched.
  • Cool in the pan on a wire rack for 15 minutes. Remove from pan, cool completely, then wrap in foil and store in a cool place.

Notes

If using unsalted butter, increase the salt to 1 teaspoon.

Parmesan Pull-Apart Rolls

By Leave a Comment

Parmesan Pull-Apart Rolls

Print Recipe

Parmesan Pull-Apart Rolls

Nothin' better than warm cheesy rolls, right outta the oven!
Course: Bread
Cuisine: American

Ingredients

  • 2 tsp. active dry yeast
  • 1 tsp. honey or sugar
  • 2/3 c warm milk (105°–115°) divided
  • 2 1/2 c. all-purpose flour plus 2 T. more for sprinkling
  • 1 1/4 c. grated Parmigiano-Reggiano
  • 1 tsp. salt
  • 3 lg. eggs
  • 5 T. unsalted butter softened
  • 1 T. water

Instructions

  • Using a stand mixer fitted with paddle attachment, stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • In a separate bowl, whisk together 2-1/2 cups flour, cheese, and salt. Mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.) Scrape dough into center of bowl and sprinkle with remaining 2 tablespoons flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1-1/2 to 2 hours.
  • Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9x13x2-inch pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1-1/2 hours.
  • Place the oven rack in the middle. Preheat oven to 375 degrees. Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then quickly re-invert and cool at least 20 minutes.