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Pan Rolls Recipe

Pan Rolls Recipe - 20 rolls


1 1/2 teaspoons active dry yeast

2 cups warm water (110o - 115oF)

5 cups unbleached flour

1 teaspoon salt

Dab of tub-style safflower margarine


Sprinkle yeast over the warm water. Let stand 5 minutes. In a bowl, combine flour with salt, add dissolved yeast. Mix with a wooden spoon to form a soft dough.


Knead dough by hand or by machine, gradually until smooth and elastic. Put in a bowl greased with safflower margarine, turning once to coat top. Cover and let rise in a warm place until double in size, about 1 1/2 hours.


Punch dough down. Form into a ball. Divide dough in half, then each half into 10 equal pieces. Shape 1o pieces into balls and place close together in a nonstick 9-inch round pan. Repeat with second 10 pieces. Cover and return to a warm place. Let rise until double in size, about 1 hour.


Bake in a 400oF oven 20 minutes. Reduce heat to 375oF and bake 10-15 minutes longer.

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