Potluck Pan Rolls

By 1For_Him

Ingredients

• 1 * 1 package (1/4 ounce) active dry yeast
• 1/3 * 1/3 cup plus 1 teaspoon sugar, divided
• 1-1/2 * 1-1/2 cups warm water (110° to 115°), divided
• 1/2 * 1/2 cup butter, melted
• 2 * 2 eggs
• 1/4 * 1/4 cup instant nonfat dry milk powder
• 1-1/4 * 1-1/4 teaspoons salt
• 5-1/2 * 5-1/2 to 6 cups all-purpose flour

Details

Servings 27

Preparation

Step 1

Prep: 20 min. + rising Bake: 20 min.

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.


Nutritional Analysis: One roll (prepared with margarine) equals 142 calories, 156 mg sodium. 16 mg cholesterol, 23 gm carbohydrate, 4 gm protein, 4 gm fat. Diabetic Exchanges:

Potluck Pan Rolls published in Taste of Home April/May 1999, p33