Print Recipe

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!

Ingredients

  • 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

Instructions

  1. In large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.
  2. In 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 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 degree F oven 30 to 35 minutes or until browned.
  10. Cut into squares.
  11. Serve warm.

Makes 24 rolls

Source: Farm Journal's Homemade Breads









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