Get Ready To Enjoy These Delicious Pull-apart Dinner Rolls

Makes 20 small dinner rolls or 12 sandwich rolls

¼ cup fat (butter, bacon fat, ghee, etc.) We used bacon fat to the batter and to coat the

pan, butter to drizzle on top.

2 eggs, large, at room temperature

Warm water, as per directions

1 (19 oz) bag or 3½ cups (525 g) Pamela’s Bread Mix

1 (7g) package or 2¼ teaspoons active dry yeast

Coat a 9 x 13-inch pan with fat. Set aside.

Pour ¼ cup fat into a 2-cup measuring cup, add the eggs, and fill with warm water up to

the 2-cup line.

Put Bread Mix and yeast into the bowl of a stand mixer with paddle attachment. Add fat

mixture and beat for 3 minutes on medium-high.

To make small rolls, use a 2-inch ice cream scoop, or spoon in 3 tablespoons of dough

for each roll. Put 20 rolls in the pan, 4 across the short side and 5 down the long side.

To make large rolls, use a 2½-inch ice cream scoop or 1/3 cup measuring cup to scoop

dough. Evenly space 12 rolls in pan, 3 across the short side and 4 down the long side.

Lightly, drizzle fat over the rolls. Cover, and let rise for an hour in a warm, draft-free

spot. Preheat oven to 375° with rack in the center while rolls are at the end of their rising

time.

Bake for 25 to 35 minutes until golden brown, depending on size of roll.

NOTE: If using 19-ounce bag of Bread Mix, yeast package is included.

Adapted from Pamelasproducts.com