Hot Roll Mix

Have you used that boxed hot roll mix? Love the texture of the rolls? The mix is handy yet costly compared to making it yourself.

Ingredients

1 cup warm water

2 tbsp butter, soft

1 egg

3 - 3 1/4 cups flour

1/4 cup white sugar

1/2 cup powdered milk

1 tsp salt

2 1/4 tsp yeast; instant or active

Instructions

Please read Susy’s tips and tricks

1. Add ingredients in order you prefer. Use the dough setting and adjust the dough ball at the 5 minute mark, as necessary. You may need to add a tsp of liquid or a tbsp of flour to get a smooth ball. It should be moving easily around the pan.

2. Let the dough rise fully. Divide. Shape to desired size. Let rise again and bake at 350F/175C til light and golden brown. Approximately 15-20 mins; depending on size.

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You can use active dry or instant yeast. ADY doesn’t need to be proofed before using. Use as dry.

Warm temperatures are not necessary for liquid ingredients either. The kneading along raises the temperature more than 25F. I use milk, eggs, etc directly out of the fridge. Longer fermentation times give better flavour. I encourage that.

Create a pre-made mix. Mix a little ‘bag’ of dry ingredient. Omitting the yeast. (It will degrade if left exposed for the other ingredients.) Then add your liquid ingredients to your pan and make a dough that works for all sorts of purposes.