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Hot Roll Mix




Source of Recipe


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List of Ingredients




10 cups bread flour -- (2-1/2 pounds)
3/4 cup nonfat dry milk powder
3/4 cup sugar
4 teaspoons salt -- (4 to 112)
3/4 cup butter-flavored shortening
ADDITIONAL INGREDIENTS FOR DOUGH:
1 package active dry yeast
1 cup warm water (110° to 115°)
1 egg
1/4 cup bread flour -- (1/4 to 1/2)
ADDITIONAL INGREDIENTS FOR
CINNAMON ROLLS:
3 tablespoons butter -- softened
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milk -- (1 to 2)



Recipe



In a large bowl, combine the flour, milk powder, sugar and salt; cut
in shorten­ing until crumbly. Store in an airtight con­tainer in a
cool dry place for upto 6 months. Yield: 4 batches (about 13-1/3 cups
total).

To prepare dough for dinner rolls or cinnamon rolls: In a mixing bowl,
dissolve yeast in warm water. Add egg and 3-1/3 cups hot roll mix;
beat until smooth. Add enough bread 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 45 minutes.

For dinner rolls: Punch the dough down; turn onto a lightly floured
sur­face. Divide into 12 pieces; shape each into a ball. Place 2 in.
apart on a greased baking sheet. Cover and let rise until
doubled, about 30 minutes. Bake at 350 dgrees Ffor 18-22 minutes or u
ntil golden brown. Remov.e to wire racks to cool. Yield: 1 dozen tolls
per batch.

For cinnamon rolls: Punch dough down; turn onto a lightly floured
surface. RolI into a 15-in. x 12-in. rectan­gle. Spread butter to
within 1/2 in. of edges. Combine brown sugar and cin­namon; sprinkle
over butter.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 1-1/2-in. slices. Place cut side down in a greased
13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled,
about 30 minutes.
Bake at 350 degrees F for 30-35 minutes or un­til golden brown. Coolon
a wire rack. For glaze, combine the confectioners' sugar, vanilla and
milk; drizzle over rolls. Yield: 1 dozen rolls per batch.
Editor's Note: Contents of mix may settle during storage. When
preparing recipe, spoon mix into measuring cup.