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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This is a recipe for Pan Rolls from the recipe cookbook of Recipes-to-go (Bread)

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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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Pan Rolls

Herb Tip
Using 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.

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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