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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom’s Pan Rolls Recipe

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This recipe for Mom’s Pan Rolls is from The Byrd Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. warm milk(95 degrees)
2 tbsp. yeast
1 stick butter
1/2 c. sugar
2 tsp. salt
3 eggs
5 c. bread flour to start
Directions:
Directions:
Add yeast to warm milk. Combine shortening, sugar, and salt in mixer on low speed. Add the milk and yeast to mixture in bowl. Add beaten eggs and mix well on low speed. Increase speed to medium and gradually add bread flour. Change beater to dough hooks and continue adding flour till it mounds up on beater. Let knead in mixer about 5 minutes. Put in greased bowl and let rise until double. Punch down dough and form into small balls and put in 9x13 pan. This dough can be stored in the refrigerator in a greased tupperware bowl for up to one week. Be sure to punch it down.
Personal Notes:
Personal Notes:
This was our Grandmother Lea Schmidt's recipe. They are called "Mother's" Rolls because we never did call her grandma, just Mother. I can remember eating these at many family functions. Mom made these for catering several times as well.

 

 

 

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