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!
- 1 package active dry yeast
- 1/2 cup nonfat dry milk
- 1/4 cup sugar
- 1 teaspoon salt
- 4 cups sifted flour
- 1 1/2 cups water
- 1/2 cup butter or regular margarine
- 2 eggs
- In large bowl, stir together yeast, dry milk, sugar, salt and
1 1/2 cups flour; set aside.
- In 2-quart saucepan over low heat, heat water and butter until
very warm (120 to 130 degrees F).
- Using a mixer at low speed,
gradually beat water mixture into yeast mixture until well blended.
- Increase speed to medium; beat 2 minutes.
- Add eggs and 1 cup flour; beat 2 minutes more.
- Using a wooden spoon, gradually stir in remaining 1 1/2
cups flour until mixture is well blended and forms a thick batter.
- Cover with towel and let rise in warm place until doubled, about 50 minutes.
- 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.
- Bake in a 350 degree F oven 30 to 35 minutes or until browned.
- Cut into squares.
- Serve warm.
Makes 24 rolls
Source: Farm Journal's Homemade Breads