Delicious Pan Rolls (from the 'make- a- mix' cookbook)

The 'Make-a-Mix' cookbook is very handy if anyone wants to buy it. These rolls have a wonderful light texture.

First, fix the hot roll mix:

Hot Roll Mix:
5lb (20 cups) all-purpose flour
1-1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all the ingredients together in a large bowl. Stir together to distribute evenly. Put in a large, airtight container, label and date. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 22 cups hot roll mix.

Variation:
Use 9 cups whole wheat flour and 8 cups all-purpose flour instead of the 20 cups all-purpose flour. Decrease sugar to 1 cup.


PAN ROLLS

1 tablespoon active dry yeast
or 1 (1/4oz) package
1-1/2 cups lukewarm water (11o degrees)
2 eggs, beaten
1/2 cup vegetable oil
5 to 6 cups Hot Roll Mix

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil. Add 5 cups Hot Roll Mix. Blend well. Add additional mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly grease bowl and return dough to it. Lightly grease top and cover with a damp towel. Let rise in a warm place (I use my oven heated to the lowest temp and then turned off), until doubled in bulk, about 1 hour

Grease 2 9x13 pans. Punch dough down and let rest for 10 minutes. Divide into 24 to 30 balls and place in prepared pans. Cover and let rise until double in bulk. Preheat oven to 375 degrees. Bake 20 to 25 minutes until browned. Brush tops with butter.
I usually make a 1/2 recipe and then freeze the leftover rolls for later.