Yield: 24 Servings
|\N \N||-JOY QUIRK (HFTC65A)|
|2 tablespoons||Dry yeast lukewarm water|
|4 \N||Eggs; beaten|
|1 cup||Vegetable oil; or melted butter|
|10 cups||Bread mix; up to 6 cups|
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