- 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) Red Star® Platinum Superior Baking 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
- 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.
Reviews for Hot Roll Mix
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"I have been using this mix several times a month for the last 3 years. It is excellent and very, very easy! I use it to make dinner rolls, cinnamon rolls, hamburger buns, hot cross buns and more. I intend to sell jars of the mix at a bake sale later this month. I did make a change though. I increased the amount of sugar, dry milk & Crisco to 1 c. instead of 3/4 c. I liked the sweeter dough. I would give it 10 stars if I could. Try it - you can't go wrong with this recipe.- Joan in Illinois"