| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 9 |
|
To 10 cups all-purpose |
|
|
Flour |
| 1 |
tb |
Salt |
| 2 |
c |
Warm water |
| 1/2 |
c |
Sugar |
| 1 |
c |
Milk |
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Butter or margarine |
INSTRUCTIONS
Stir together 3 cups flour, sugar, yeast, and salt in a large mixer bowl
Heat water, milk, and butter until very warm (120 to 130F). Add liquid
ingredients to flour mixture; beat until smooth, about 3 minutes on high
speed of electric mixer. Gradually stir in enough more flour to make a soft
dough. Turn out onto a floured surface; knead until smooth and elastic (5
to 8 minutes). Shape dough into a ball, place in an oiled bowl, and turn to
oil top of dough. Cover; let rise in a warm place until double in bulk (30
to 45 minutes). Punch dough down. Divide in half. Shape each half into
rolls. Let rise in a warm place until double in bulk (30 to 45 minutes).
Bake at 375F 20 to 25 minutes, or just until rolls begin to change color.
Cool in pans 20 minutes. Finish cooling on wire racks. Wrap tightly in
plastic bags and refrigerate up to 1 week, or freeze up to 2 months. Before
serving, place rolls on ungreased baking sheet. Bake at 400F 10 to 12
minutes.
ABOUT 4 DOZEN ROLLS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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