Servings: 24 / Yield: 24 rolls
4 cups all-purpose flour (4 to 4 1/2 cups)
1/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup warm milk (105º to 115ºF)
1/2 cup warm water (105º to 115ºF)
1/3 cup butter or margarine, softened
2 eggs
Poppy or sesame seeds, optional
1. 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.
2. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow).
3. 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.
4. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.
Makes 1 1/2 to 2 dozen rolls.
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Roll Shapes
Pan Rolls: Divide dough into 18 equal pieces. Roll each piece into ball. Place nine balls in each of two greased 8-inch round baking pans.
Lucky Clovers: Divide dough into 18 equal pieces. Roll each piece into ball. Place in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: with scissors, snip each roll in half, then in quarters, cutting almost through to bottom of roll.
Crescents: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends slightly to form crescents.
Knots: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.
Coils: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil.
Twists: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends together to seal.
Wreaths: Roll ropes to 16-inches. Fold each rope in half and twist seven to eight times. Form into rings and pinch ends together to seal.
Clover Leaf: Divide dough into 18 equal pieces. Divide each again into three equal pieces; roll into balls. Place three balls in each section of 18 greased 2 1/2-inch muffin pan cups.
Posy Rolls: Divide dough into 24 equal pieces. Roll each piece to ball. Let rise as directed. Just before baking: with scissors, make six snips, 3/4-inch deep, around perimeter of each ball.
Figure 8 Rolls: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Form each rope into ring and pinch ends to seal. Twist once at center to make "8."
Twin Roll-Ups: Divide dough in half. Roll each half to 22- × 6-inch rectangle. Brush each with 1 tablespoon butter, melted. Roll up lengthwise, as for jelly roll. Pinch seam to seal. With sharp knife, cut each into nine pieces. Place 2 inches apart on greased baking sheets. With back of knife, make deep crease (almost to bottom of pan) in center of each roll. Let rise as directed. Just before baking, crease again.
Fan Tans: Divide dough into three equal pieces. Roll each piece to 9-inch square. Brush with 3 tablespoons butter, melted. With sharp knife, cut each square into six strips. Make three stacks (6 strips each). Cut each stack into six (about 1 1/2-inch) pieces. Place fan tans, cut sides up, in 18 greased 2 1/2-inch muffin pan cups.
Mini Subs: Divide dough into 24 equal pieces. Roll each piece to 3-inch circle. Roll up each circle as for jelly roll; pinch seam to seal. Taper ends by gently rolling back and forth. Let rise as directed. Just before baking, with sharp knife, make three diagonal slashes on each roll.
4 cups all-purpose flour (4 to 4 1/2 cups)
1/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup warm milk (105º to 115ºF)
1/2 cup warm water (105º to 115ºF)
1/3 cup butter or margarine, softened
2 eggs
Poppy or sesame seeds, optional
1. 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.
2. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow).
3. 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.
4. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.
Makes 1 1/2 to 2 dozen rolls.
____________________
Roll Shapes
Pan Rolls: Divide dough into 18 equal pieces. Roll each piece into ball. Place nine balls in each of two greased 8-inch round baking pans.
Lucky Clovers: Divide dough into 18 equal pieces. Roll each piece into ball. Place in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: with scissors, snip each roll in half, then in quarters, cutting almost through to bottom of roll.
Crescents: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends slightly to form crescents.
Knots: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.
Coils: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil.
Twists: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends together to seal.
Wreaths: Roll ropes to 16-inches. Fold each rope in half and twist seven to eight times. Form into rings and pinch ends together to seal.
Clover Leaf: Divide dough into 18 equal pieces. Divide each again into three equal pieces; roll into balls. Place three balls in each section of 18 greased 2 1/2-inch muffin pan cups.
Posy Rolls: Divide dough into 24 equal pieces. Roll each piece to ball. Let rise as directed. Just before baking: with scissors, make six snips, 3/4-inch deep, around perimeter of each ball.
Figure 8 Rolls: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Form each rope into ring and pinch ends to seal. Twist once at center to make "8."
Twin Roll-Ups: Divide dough in half. Roll each half to 22- × 6-inch rectangle. Brush each with 1 tablespoon butter, melted. Roll up lengthwise, as for jelly roll. Pinch seam to seal. With sharp knife, cut each into nine pieces. Place 2 inches apart on greased baking sheets. With back of knife, make deep crease (almost to bottom of pan) in center of each roll. Let rise as directed. Just before baking, crease again.
Fan Tans: Divide dough into three equal pieces. Roll each piece to 9-inch square. Brush with 3 tablespoons butter, melted. With sharp knife, cut each square into six strips. Make three stacks (6 strips each). Cut each stack into six (about 1 1/2-inch) pieces. Place fan tans, cut sides up, in 18 greased 2 1/2-inch muffin pan cups.
Mini Subs: Divide dough into 24 equal pieces. Roll each piece to 3-inch circle. Roll up each circle as for jelly roll; pinch seam to seal. Taper ends by gently rolling back and forth. Let rise as directed. Just before baking, with sharp knife, make three diagonal slashes on each roll.
