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Pan Rolls (this recipe is great for the BM using the dough setting)
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In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
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oil or margarine. Add 5 cups bread mix. Blend well. Add additional
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bread mix to make a soft, but not too sticky dough. Knead about 5
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minutes until dough is smooth.
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Lightly butter bowl. Put dough in bowl and turn to butter top. Cover
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dough with a damp towel and let rise in a warm place until doubled in
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bulk, about 1 hour. Grease a 13" x 9" baking pan or two 9" round
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pans. Punch down dough again until doubled in bulk, about 30 to 40
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minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden
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brown. Makes about 24 rolls. Formatted by Elaine Radis BGMB90B; JUNE,
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1993
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