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!

Makes 24 rolls

Recipe 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

Method

In large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.

In 2-quart saucepan over low heat, heat water and butter until very warm (120 to 130 degrees F).

Using a mixer at low speed, gradually beat water mixture into yeast mixture until well blended.

Increase speed to medium; beat 2 minutes.

Add eggs and 1 cup flour; beat 2 minutes more.

Using a wooden spoon, gradually stir in remaining 1 1/2 cups flour until mixture is well blended and forms a thick batter.

Cover with towel and let rise in warm place until doubled, about 50 minutes.

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.

Bake in a 350 degree F oven 30 to 35 minutes or until browned.

Cut into squares.

Serve warm.

Source: Farm Journal's Homemade Breads

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