bake these and freeze what you don't eat for future meals
Mini Loaves
1 pkg hot roll mix
1/2 cup warm water
1/2 cup buttermilk
2 tbs butter, melted
2 tbs lime juice

1-2 tbs flour
1 egg white
In large bowl, combine flour mixture with yeast from foil packet and mix well. Stir in water, buttermilk, melted butter, and lime juice until the dough forms a ball. Turn dough out onto lightly floured surface and knead for 5 minutes, until smooth, using additional flour as necessary to prevent sticking. Cover dough with the bowl and let rest for 5 minutes. Divide dough into eight pieces. Shape each into individual round mini-loaves and place 2" apart on greased cookie sheets. In a small bowl, beat egg white until frothy. Brush each loaf with this mixture. Cover and let rise in warm place for 30 minutes. You can use two greased 8" x 4" loaf pans to make these mini loaves. Place the loaves crosswise in the pans. Or use mini loaf pans. Four 6" x 3" pans will make four mini loaves of bread. Divide the dough into quarters and shape into loaves, then add to the pans. Make sure to check the bread a few minutes before the shortest time stated so they don't overbake. Heat oven to 350 degrees. Uncover loaves and brush again gently with egg whites. Bake the mini loaves on the cookie sheet for 15-25 minutes or until golden brown. Bake the loaves in the large loaf pans for 20-28 minutes. And bake the four loaves in the mini loaf pans for 25-30 minutes. 8 mini loaves or 4 small loaves. Serves 12-16 = 6-8 meals