Bread Rolls

1 3/4 c. steaming hot tap water (120-130 degrees F)
1/2 c. oil
2 T. dried whole egg, sifted
1 T. instant yeast
4-5 1/2 c. Favorite Roll Mix

Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 cups roll mix. Stir in yeast and 1 more cup roll mix. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth (3 minutes in bread mixer, adding mix until dough no longer sticks to side of bowl). Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with a damp towel; let rise in a warm place about 40 minutes, until doubled.
Punch dough down. Divide into 16-24 rolls. Form rolls and place in 2 greased 9 inch round pans or one 9x13 pan. Cover; let rise in warm place until about doubled. Preheat oven to 350 degrees. Bake 20-25 minutes until browned. Makes 16-24 rolls.

from Emergency Food in a Nutshell, Probert and Harkness


Janice R.