Mix and go when you’re ready for a breakfast, lunch or dinner side! This Roll Mix is the foundation for Herbed Dinner Rolls, Cream-Cheese Cinnamon Rolls, and Bloody Mary Bread. Adapted from Make-A-Mix by Eliason, Harward, and Westover.
Author:Erin Thomas
Yield:22 Cups Mix 1x
Ingredients
Scale
20 cups all-purpose flour*
1–1/4 cup granulated sugar
4 tsp. salt (table or kosher)
1 cup instant non-fat dry milk
Instructions
In a large bowl, combine all ingredients. Stir well to ensure even distribution. If possible, blend in a bowl with a tight-fitting lid to shake/stir/tumble. Store in an airtight container. Remember to label with contents and date. Store in a cool, dry place for up to 8 months.
Notes
*If whole-wheat bread and rolls appeal to your palate, use 9 cups whole wheat flour and 8 cups all-purpose flour. Reduce granulated sugar to 1 cup.
