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
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
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.
Source: Farm Journal's Homemade Breads