Hot Roll Mix

Troba Mangum

5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk

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

Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 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 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.