(12 – 14 Medium Size Rolls)
- 3 cups “JIFFY” Baking Mix
- 1 pkg. active dry yeast
- 3 Tbsp. warm water (95°F to 115°F)
- 3 Tbsp. sugar (divided)
- 6 Tbsp. margarine or butter, melted
- 3/4 cup milk
- 1/2 cup flour
- 1 egg
- 2 tsp. water
Preheat oven to 400°F. Grease muffin pans with butter.
For rolls, combine yeast and water; stir to dissolve yeast. Add 1 tablespoon of sugar. Mix well and set aside. Melt margarine or butter over medium heat. Add milk; heat until warm. Add yeast mixture and remaining 2 tablespoons of sugar. In separate bowl, combine baking mix and flour. Stir in yeast mixture. Cover and let rise in warm place for 1 hour. On floured surface, knead several times until dough is soft and no longer sticky. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops. Bake 15 – 17 minutes.
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