Baking Time: 12 minutes
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3 tablespoons sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/4 cup butter or margarine
Servings: 18 / Yield: 18 Rolls
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. On floured surface, divide into 18 equal pieces. Divide each piece into 3 equal pieces; form into balls. Grease eighteen 2 1/2-inch muffin cups; place 3 balls into each cup. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
4. Bake at 425ºF for 12 minutes or until done. Remove from cups; cool on wire racks.
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3 tablespoons sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/4 cup butter or margarine
Servings: 18 / Yield: 18 Rolls
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. On floured surface, divide into 18 equal pieces. Divide each piece into 3 equal pieces; form into balls. Grease eighteen 2 1/2-inch muffin cups; place 3 balls into each cup. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
4. Bake at 425ºF for 12 minutes or until done. Remove from cups; cool on wire racks.