Pamela's Sweet Dinner Rolls
3/23/2011
If you have any left over, these rolls would make a first-rate bread pudding... but that is a very big "if".
© Pamela's Products, Inc.
1 bag (3-1/2 cups)
Pamela's Gluten-Free Bread Mix
1 yeast packet (2-1/4 tsp) enclosed in 19 oz bread mix bag only
3 eggs
1/2 cup milk
1/2 cup sugar
3/4 cup warm water
1/4 cup butter, melted
Yield: about one dozen.
Prepare
Pamela's Gluten-Free Bread Mix according to the package instructions for
Sweet Bread. Spoon dough lightly into greased muffin tin, filling cups 3/4 full. Let rest at least 60 minutes before baking.
Preheat oven to 350°.
Bake rolls in preheated 350° oven for 35 to 40 minutes until rolls are well browned. Let rest in pan for 5 minutes before turning out into napkin-lined bowl or basket.
Serve immediately with plenty of butter.
Chef's Note:Let rolls rise an extra 10 to 15 minutes for a taller, fluffier muffin. Brush the tops with milk, five minutes before they're done baking and again immediately after taking out of the oven to brown the crust.