Tuesday, October 19, 2010

Potluck Pan Rolls

When I first started making bread this is the first recipe I used. It has remained my favorite roll recipe so far.

Potluck Pan Rolls

1 package (1/4 ounce) active dry yeast (about 2 1/4 - 2 1/2 tsp.)
1/3 cup plus 1 teaspoon sugar, divided
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, melted
2 eggs
1/4 cup instant nonfat dry milk powder
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour (I use half whole wheat flour and half all purpose)

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield: 27 rolls.

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