Did you know that you can make your own hot roll mix? The commercial mix comes in relatively small boxes, and it's pretty expensive. Plus it has emulsifiers and preservatives in it. Make your own for pennies with this recipe and you'll know exactly what's in it.
This hot roll mix will keep, if thoroughly and tightly covered in an airtight container, in a dark, cool, dry place for about six months. You can freeze it for longer storage. The only concern is for the dry milk powder; you don't want that to go rancid.
About 3 to 4 cups of this homemade hot roll mix can be substituted for the commercial blend. You must add 1 package of instant blend dry yeast to the recipe along with the mix every time you use it.
Note: This is a mix, not a bread recipe. Use it in recipes that call for a hot roll mix like cinnamon rolls, dinner rolls, stew biscuits, etc.
- 5 pounds all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons salt
- 1 1/2 cups powdered milk (instant nonfat dry)
- Optional: 1 package yeast (instant dry blend)
- Combine the flour, sugar, salt, and powdered milk in a large bowl and mix with a wire whisk to combine thoroughly.
- Place in a large airtight container and label with date, contents, and instructions. Store in a dark, cool dry place and use within 6 months.
Note: Use in place of commercial hot roll mix, adding yeast to the recipe as specified. For most recipes, you'll use about 3 to 4 cups of this mix plus 1 (.25-ounce) package instant dry yeast.
Start with three cups of the mix and add enough water to form a soft or firm dough, according to the recipe.