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Pan Rolls Recipe

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This recipe for Pan Rolls, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Wilbourne
Added: Friday, December 29, 2006


3/4 C. sugar
3/4 C. shortening
2 packages dry yeast
1 C. warm water
2 eggs, slightly beaten
6-7 C. all-purpose flour, divided
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda

Cream sugar & shortening until light and fluffy. Add boiling water, mixing thoroughly, set aside to cool.

Dissolve yeast in cup of warm water; set aside. Add eggs to cooled shortening, mixing well; stir in yeast.

Combine 5 cups of flour with salt, baking powder, baking soda; add to yeast mixture and mix well.

Turn dough out on a well-floured surface. Knead in enough remaining flour until dough is no longer sticky.

Roll dough into 1 1/2 inch balls in hands and place into greased 9" round cakepans. Cover and let rise in warm place until doubled in bulk (about 1 1/2 hours); bake at 400 for 20 minutes or until golden brown.

*Dough may be stored in refrigerator. Brush surface with oil and place in covered container.




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