Pan Rolls Recipe

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Pan Rolls Ingredients

2 tbsp dry yeast lukewarm water
4 eggs, beaten
1 cup vegetable oil, or melted butter
10 cup bread mix, up to 6 cups

A Recipe for
Pan Rolls

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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My wife dresses to kill. She cooks the same way.
Henry Youngman

Pan Rolls

Hunger is the best sauce in the world.
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Pan Rolls Directions

Pan Rolls (this recipe is great for the BM using the dough setting)

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

Serves: 24

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Pan Rolls Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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