Hot Roll Mix

This basic mix can be used in all sorts of rolls and breads.

20 cups (5 pounds) unbleached flour or all-purpose flour
1 1/4 cups granulated sugar
4 teaspoons salt
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 with date and contents. Store in a cool, dry place. Use within 6 to 8 months.

Yields about 22 cups Homemade Hot Roll Mix.

Pan Rolls
1 tablespoon active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups Hot Roll Mix

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 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-inch baking pan or two 9-inch, 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 degrees. Bake 20 to 25 minutes, until golden brown.

Yields 24 to 30 rolls.