Food Storage Meals and Menu Planning - Follow Up Recipe!

Here's the Follow-Up Recipe to the use with the

Roll Mix!

1 3/4 cups Steaming Hot Tap Water

(120-130 degrees)

1/2 cup Oil

2 Tbsp. Dried Whole Egg, Sifted

1 Tbsp. Instant Yeast

4 1/2 -6 cups Roll Mix

Instructions:

Pour hot tap water into large bowl.

Whisk in oil and egg.

Stir in 2 cups Roll Mix.

Stir in 1 more cup of Roll Mix and yeast.

Add remaining mix as needed to make a soft dough.

Knead dough 5 minutes by hand until smooth.

(3 minutes in bread mixer, adding mix until dough no longer sticks to the sides of the bowl.)

Place smooth side down in lightly oiled bowl;

Turn dough smooth side up.

(This oils the top of the dough.)

Cover with a damp towel;

Let rise in warm place about 40 minutes, until doubled in size.

Punch dough down.

Divide into 16-24 rolls.

Form rolls and place in two greased 9-inch round pans

or one 9x13-inch pan.

Cover; let rise in a warm place until about doubled.

Preheat oven to 350 degrees.

Bake 20-25 minutes until browned.

Makes 16-24 rolls.

Here's the PDF:

Food Storage Meals and Menu Planning - Breads: Roll Recipe PDF

If you have never tried using a

bread or roll mix,

I'm thinkin' it might be time.

They are AWESOME!!!