Hot Roll Mix Recipe

Ingredients

• 10 cups (2-1/2 pounds) bread flour
• 3/4 cup nonfat dry milk powder
• 3/4 cup sugar
• 4-1/2 teaspoons salt
• 3/4 cup butter-flavored shortening
• ADDITIONAL INGREDIENTS FOR DOUGH:
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 egg
• 1/4 to 1/2 cup bread flour
• 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 to 2 tablespoons milk

Directions

• 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 up to 6 months. Yield: 4 batches (about 13-1/3 cups total).
• To prepare dough for dinner rolls or cinnamon rolls: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large 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 on 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° for 18-22 minutes or until golden brown. Remove to wire racks. Yield: 1 dozen rolls per batch.
• For cinnamon rolls: Punch dough down; turn onto a lightly floured surface. Roll onto 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. baking pan. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; 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.

Hot Roll Mix published in Quick Cooking November/December 2003, p22