Pan Rolls

1 TBSP active dry yeast

½ cup vegetable oil or melted margarine

1 ½ cups lukewarm water

5 to 6 cups hot roll mix (recipe follows)

2 eggs, beaten

In a large bowl, dissolve yeast in lukewarm water.  Blend in eggs and oil or margarine.  Add 5 cups hot roll mix.  Blend well.  Add additional hot roll mix to make 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.  Divide dough into 24 to 30 balls of equal size.  Place balls in prepared pans.  Cover and let rise again until doubled in bulk, about 30 to 40 minutes.  Preheat oven to 375°F (190°C).  Bake 20 to 25 minutes, until golden brown.  Makes about 24 rolls.

Hot Roll Mix

20 cups all-purpose flour

4 tsp. salt

1¼ cups sugar

1 cup instant nonfat dry milk

Combine all ingredients in a large bowl.  Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of hot roll mix.

-Emily Chai