We've got to get to warm weather so I can get outside or I'm going to weigh 400 lbs.!!!!!!!!!!!!! All this cooking is keeping the trailer nice and toasty, tho. 
I'm still on my quest for 'my best' sandwich rolls that hold up to just about any filling and this one is certainly getting closer.
the recipe called for rapid rise yeast which I didn't have, so had to adapt a little. I've never done a rise like the one called for here, but it worked using regular yeast, too.
Quick Pan Rolls – 1/2 Recipe (16 rolls) a Chef’s Journey Revision
My oops in making this recipe consisted of using only a quarter of the yeast called for in making 1/2 the original recipe( which called for 2 T.) and I like the texture better for sandwich rolls. They will be sturdier, I think. I will make the recipe again using the called for amount of yeast and see how much, if at all, lighter they can be.
No need to shape individual rolls - simply cut dough in each pan into 16 rolls! Quick and easy.
2 1/2 to 3 cups all-purpose flour
2 T. sugar
1/2 T. yeast (should have been 1 T.)
3/4 tsp salt
1/2 cup milk
1/2 cup water
2 T. butter cut into pieces
1/2 large egg
1/2 T. all-purpose flour, for dusting
1. Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 20 minutes.
2. Roll to fit a greased 8 or 9-inch square pan. (I used an 8X12” 1/4-sheet pan) With sharp knife, cut dough into 16 rolls; cover. (I cut into 6 pieces for sandwich rolls) Place large shallow pan on counter; half fill with boiling water. Set wire rack over pan; place baking pan on rack. Let rise 20 minutes.
![[Image: Nov15QuickPanRollsreadytobake_zpsdfa5bb78.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Nov15QuickPanRollsreadytobake_zpsdfa5bb78.jpg)
3. Dust tops with 1/2 tablespoon flour. Bake in preheated 400°F oven for 15 minutes or until done. Remove from pan; let cool on wire rack.
Yield: 16 rolls or 6 beautiful sandwich rolls
Original recipe - http://www.breadworld.com/recipes/Quick-Pan-Rolls
![[Image: Nov15QuickPanRolls_zps722a7a20.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Nov15QuickPanRolls_zps722a7a20.jpg)
The flavor is great and is a very 'sturdy' dense bread.
I'm still on my quest for 'my best' sandwich rolls that hold up to just about any filling and this one is certainly getting closer.
the recipe called for rapid rise yeast which I didn't have, so had to adapt a little. I've never done a rise like the one called for here, but it worked using regular yeast, too.
Quick Pan Rolls – 1/2 Recipe (16 rolls) a Chef’s Journey Revision
My oops in making this recipe consisted of using only a quarter of the yeast called for in making 1/2 the original recipe( which called for 2 T.) and I like the texture better for sandwich rolls. They will be sturdier, I think. I will make the recipe again using the called for amount of yeast and see how much, if at all, lighter they can be.
No need to shape individual rolls - simply cut dough in each pan into 16 rolls! Quick and easy.
2 1/2 to 3 cups all-purpose flour
2 T. sugar
1/2 T. yeast (should have been 1 T.)
3/4 tsp salt
1/2 cup milk
1/2 cup water
2 T. butter cut into pieces
1/2 large egg
1/2 T. all-purpose flour, for dusting
1. Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 20 minutes.
2. Roll to fit a greased 8 or 9-inch square pan. (I used an 8X12” 1/4-sheet pan) With sharp knife, cut dough into 16 rolls; cover. (I cut into 6 pieces for sandwich rolls) Place large shallow pan on counter; half fill with boiling water. Set wire rack over pan; place baking pan on rack. Let rise 20 minutes.
![[Image: Nov15QuickPanRollsreadytobake_zpsdfa5bb78.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Nov15QuickPanRollsreadytobake_zpsdfa5bb78.jpg.html)
3. Dust tops with 1/2 tablespoon flour. Bake in preheated 400°F oven for 15 minutes or until done. Remove from pan; let cool on wire rack.
Yield: 16 rolls or 6 beautiful sandwich rolls
Original recipe - http://www.breadworld.com/recipes/Quick-Pan-Rolls
![[Image: Nov15QuickPanRolls_zps722a7a20.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Nov15QuickPanRolls_zps722a7a20.jpg.html)
The flavor is great and is a very 'sturdy' dense bread.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: Nov16PattyMeltwQuickPanRolls_zps52b36b93.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Nov16PattyMeltwQuickPanRolls_zps52b36b93.jpg.html)
![[Image: Nov15PulledPorkSandwichQuickPanRolls_zps0a3808ca.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Nov15PulledPorkSandwichQuickPanRolls_zps0a3808ca.jpg.html)
![[Image: Nov14FruitSaladwPearsBananas_zpsda8db3be.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Nov14FruitSaladwPearsBananas_zpsda8db3be.jpg.html)
