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Golden Pan Rolls Recipe
|All purpose flour||4 Cup (64 tbs)|
|Ranch salad dressing mix||1 Ounce (1 Envelope)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Canned condensed cheddar cheese soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Cornmeal||2 Tablespoon, divided|
Calories 727 Calories from Fat 171
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 142.4 mg
Sodium 316.6 mg13.2%
Total Carbohydrates 118 g39.3%
Dietary Fiber 5.2 g20.7%
Sugars 10.8 g
Protein 19 g38.2%
Vitamin A 14.8% Vitamin C 0.02%
Calcium 7.4% Iron 39.5%
*Based on a 2000 Calorie diet
In a saucepan, heat the soup, butter and milk to 120°-130°.
Add to dry ingredients; beat until moistened.
Add eggs; beat on medium speed for 3 minutes.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise m a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into 24 pieces; shape each into a ball.
Grease a 13-in x 9-in x 2-in baking pan and sprinkle with 1 tablespoon cornmeal.
Place rolls in pan; sprinkle with remaining corn-meal.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 15-18 minutes or until golden brown.
Remove from pan to wire racks.