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Source: Taste of Home Cookbook

POTLUCK PAN ROLLS

These rolls are easy to make but take a little effort.  The results are worth the time and effort.  These rolls are as good as you would get at any country inn or bed and breakfast!

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Serves: 27 rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 package active dry yeast, (1/4 ounce)
1/3 cup sugar, plus 1 teaspoon, divided
1 1/2 cups warm water, (110 degrees to 115 degrees), divided
1/2 cup butter or margarine, melted
2 eggs
1/4 cup instant dry milk, nonfat powder
1 1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour




In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto 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 1-1/2 hours. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. x 2-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 17-20 minutes or until golden brown. Cool on wire racks.




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