I think yes also, Bill - I'll have to get ahold of our neighbor, Kevin, who has one of those wonderful toys and see what he's learned since the last time we were there...maybe get another invite
Daphne, I don't know where I got this, but it's supposed to be for dinner rolls and the mix was getting old. Can anyone tell me why we have no trouble eating 'bread' but have trouble eating dinner rolls - always end up with too many in the freezer. Anyway, here's the recipe, it does make nice rolls, but now it's nice sliceable bread also - not as nutritionally good as the 18 hour tho.
Hot Roll Mix
20 cups flour (20 cups = 6 1/4 lbs. I used 5 lbs. a.p. & 1 1/4 lbs. whole wheat)
4 tsp. salt
1 1/4 cups sugar
1 cup dry milk
Combine ingredients in a large container (air-tight). Stir to make sure things are evenly distributed. Use within 6-8 months.
Pan Rolls -
1 T. yeast
1 1/2 cups warm water
2 beaten eggs
1/2 cup oil
5-6 cups (25-30 oz.) Hot Roll Mix
dissolve yeast in water, add eggs and oil. Add dry ingrd.
Add additional mix to make sure dough is not too sticky.
Knead for 5 min., and turn into a greased bowl. Let rise til double (1 hour).
Punch down dough and divide dough into 24 balls of equal size.
Place balls in greased 13X9" pan, cover and let rise, about 30-40 min. Bake at 374 for 20-25 min
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I've made sandwich rolls out of this making each roll 4.5 oz. makes a nice sandwich roll.
I've also been adding - all dried - oregano, basil, garlic & onion powders to the dough. But, so far nothing else.
It's sure a tasty bread!