Golden Pan Rolls
|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|
In a mixing bowl, combine 1-1/2 cups flour, sugar, dressing mix and yeast.
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.