- 4 cups all-purpose flour (4 to 4 1/2 cups)
- 1/4 cup granulated sugar
- 2 packages Fleischmann's Active Dry or RapidRise Yeast
- 1 1/2 tsp salt
- 3/4 cup warm milk - 105° F to 115° F
- 1/2 cup warm water - 105° F to 115° F
- 1/3 cup butter or margarine, softened
- 2 eggs
- Poppy or sesame seeds, optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water, and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow).
Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375° F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.Servings: about 1 1/2 dozen
Submitted by: Recipe Group Member
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