Sixty-Minute Rolls

By HeatherS

Ingredients

• 1 cup milk
• 1/2 cup water
• 1/4 cup butter or margarine
• 4 - 5 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 2 packages active dry yeast

Details

Servings 2
Preparation time 20mins
Cooking time 47mins

Preparation

Step 1

Combine milk, water, and butter in small saucepan. Heat over low heat until liquids are very warm (120°F to 130°F [50°C to 55°C]); butter does not need to melt.

Place 3 1/2 cups (875 mL) flour, sugar, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer.
Continuing on Speed 2, add remaining flour, 1/2 cup (125 mL) at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 minutes.

Turn dough onto floured board. Shape as desired. See variations below. Cover; let rise in slightly warm oven (90°F [32°C1) for 15 minutes. Bake at 425°F (220°C) for 12 minutes or until done. Remove from pans and cool on wire racks.

Curlicues: Divide dough in half and roll each to a 12 x 9-inch (30 x 22 cm) rectangle. Cut 12 equal strips about I-inch (2.5 cm) wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches (5 cm) apart.

Cloverleaf: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters.