Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 tbl Active dry yeast -- OR 1 (1/4 oz) pkg.
1 1/2 cups luke warm water
2 eggs beaten
1/2 cup vegetable oil -- OR melted margarine
6 cups Hot Roll Master Mix
In a large bowl, dissolve yeast in water. Whisk in eggs and oil.
Add 5 c Hot Roll Mix and blend well. Stir in additional mix until a soft dough is formed, but not too sticky. Knead for 5 minutes until dough is smooth. I do this right in the mixing bowl.
Butter a bowl lightly, put in the dough ball, turn over to grease all sides. Cover with a damp towel and let rise until double about 1 hour.
Grease a 9 x 13 pan or 2 9 inch round pans, or a 12 section muffin tin. Punch down dough. Let rest 10 min.
Divide into 24 to 30 equal segments and roll them into balls. Place in prepared pan(s). Cover again and let rise until double in bulk.
Preheat oven to 375. Bake for 20-25 minutes until browned. Brush tops with melted butter.
"You can make these as pan rolls or clover leaf rolls."
FOOD STORAGE IDEA:
Create the recipe to the point of making the individual balls. Flash freeze the balls on a cookie sheet and then store in an air tight container in the freezer until needed.
Then thaw only the number of dough balls you need for the recipe size you need for your meal in the pan you plan on cookie them in. Once they have thawed and risen, bake as before.
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Per Serving (excluding unknown items): 6853 Calories; 246g Fat (32.7% calories from fat); 145g Protein; 996g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9230mg Sodium. Exchanges: 65 1/2 Grain(Starch); 1/2 Lean Meat; 49 Fat.