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Potluck Pan Rolls




Source of Recipe


"Taste of Home Magazine" - 1999
Exchanges
Yield: 27 rolls

1 pkg. (1/4 oz.) active dry yeast
1/3 c. – plus – 1 tsp. sugar, ‘divided’
1-1/2 c. warm water (110-F to 115-F), ‘divided’
1/2 c. margarine, melted
Egg substitute equivalent to 2 eggs
1/4 c. nonfat dry milk powder
1-1/4 tsp. salt ... (Do Not leave out)
5-1/2 to 6 c. all-purpose flour

In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 c. water. Add butter, eggs milk powder, salt and 3 c. flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a flour 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. x 2-in baking pan and remaining balls in a greased 9-in square baking pan. Cover and let rise until doubles, about 45 minutes. Bake at 375-F for 17-20 minutes or until golden brown. Cool on wire racks.

Nutritional Analysis: One roll equals: 142 calories…156 mg sodium…0 mg cholesterol…23 gm carbohydrate…4 gm protein…4 gm fat ++++ Exchanges: 1-1/2 starch…1 fat