
Pan Rolls
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Equipment
- 1 9×13 baking dish
Ingredients
- All-Purpose Baking Flour For dusting
- 1 TBS Active Dry Yeast
- 1½ Cup Luke-Warm Water (105℉ to 115℉) HINT: Use the inside of your wrist to gauge a luke warm temperature against running water. If the water is too hot or too cold, the yeast will not activate and grow. You can also use a kitchen thermometer to get precise temperatures.
- 2 Whole Eggs beaten
- 5 to 6 Cups Hot Roll Mix
- ½ Cups Vegetable Oil or melted margarine
- a Portion Size of Cannabis infused Vegetable Oil per potency preference if using this infusion method
- Butter for greasing
- a Portion Size of Cannabis infused butter per potency preference
Instructions
- In a large bowl, dissolve yeast in lukewarm water.
- When yeast starts to bubble, add eggs and oil (or margarine), infused and non-infused if using this method.
- Blend well.
- Add Hot Roll Mix 1 cup at a time, until dough is stiff but not too stiff.
- On lightly floured surface, knead dough for 5 to 7 minutes until dough is smooth and satiny.
- lightly butter bowl.
- Place dough in bowl and turn to butter dough surface.
- Cover with damp towel and let rise until doubles in bulk, about 45 to 60 minutes.
- Grease 9×13 baking dish.
- Punch down dough and divide into 24 to 30 balls of equal size.
- Place balls in baking dish. Cover and let rise until doubles in bulk, about 30-40 minutes.
- Bake in an oven at 375℉ for 20-25 minutes until golden brown.
- Remove from oven & brush with butter.




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