Quick Pan Rolls

Used in a Texas school cafeteria, these egg-rich rolls are baked in a pan and cut into squares—no shaping required!

Yield: 24 rolls

Ingredients

• 1 package active dry yeast
• 1/2 cup nonfat dry milk
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 cups sifted all-purpose flour
• 1 1/2 cups water
• 1/2 cup butter or regular margarine
• 2 eggs

Instructions

1. In a large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.
2. In a 2 quart saucepan over low heat, heat water and butter until very warm (120 to 130 degrees F).
3. Using a mixer at low speed, gradually beat water mixture into yeast mixture until well blended.
4. Increase speed to medium; beat 2 minutes.
5. Add eggs and 1 cup flour; beat 2 minutes more.
6. Using a wooden spoon, gradually stir in remaining 1 1/2 cups flour until mixture is well blended and forms a thick batter.
7. Cover with a towel and let rise in warm place until doubled, about 50 minutes.
8. Turn batter into a well-greased 13 x 9 x 2 inch baking pan. Spread batter evenly into corners of pan. Do not let rise.
9. Bake in a 350 degrees F oven for 30 to 35 minutes or until browned.
10. Cut into squares.
11. Serve warm.

Attribution

Farm Journal's Homemade Breads