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Pan rolls
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Pastry, Rolls |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Dry yeast | | 3
| cup | -lukewarm water | | 4
| | Eggs, beaten | | 1
| cup | Vegetable oil, or | | | -melted butter | | 10
| cup | Bread mix, up to 6 cups |
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Procedures:
| 1 | Pan rolls (this recipe is great for the bm using the dough setting) in a large bowl, dissolve yeast in lukewarm water. | | 2 | Blend in eggs and oil or margarine. | | 3 | Add 5 cups bread mix. | | 4 | Blend well. | | 5 | Add additional bread mix to make a soft, but not too sticky dough. | | 6 | Knead about 5 minutes until dough is smooth. | | 7 | Lightly butter bowl. | | 8 | Put dough in bowl and turn to butter top. | | 9 | Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. | | 10 | Grease a 13" x 9" baking pan or two 9" round pans. | | 11 | Punch down dough again until doubled in bulk, about 30 to 40 minutes. | | 12 | Preheat oven to 37Bake 20 to 25 minutes, until golden brown. | | 13 | Makes about 24 rolls |
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