Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months.
Makes about 22 cups of mix. Use in place of commercial hot roll mix, adding yeast to the recipe as specified. 
 

Pan Rolls:

1 tablespoon active dry yeast 
1 1/2 cups lukewarm water 
2 eggs, beaten 
1/2 cup vegetable oil or melted margarine 
5 to 6 cups Hot Roll Mix 

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth.
Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Grease a 13 x 9 inch baking pan or two 9 inch, round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes. Preheat oven to 375 degrees F. Bake 20 to 25 minutes, until golden brown.
Yields 24 to 30 rolls.

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Big Soft Pretzels:

1 Tbsp. Dry yeast
5 cups  Bread mix; up to six
1 1/2 cup lukewarm water
2 Eggs, beaten

TOPPING
1 Egg, beaten
2 Tbsp. Coarse salt
1/2 cup  Butter; melted

Lightly grease 2 large baking sheets.  In a large bowl, dissolve yeast in lukewarm water.  Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well.  Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425 degrees F. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp.
Makes 12 to 15 large pretzels.

Variation For a chewier pretzel, drop pretzel shaped dough into a pan of boiling water.  When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes.