5 cups all-purpose flour (5 to 5 1/2 cups)
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine (1/2 stick), cut up
3 eggs, divided use
Servings: 18 / Yield: 18 rolls
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 3 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Remove 1/2 cup dough; set aside. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 × 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 × 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets.
3. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
4. Lightly beat remaining egg; brush on rolls. Bake at 400ºF for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks.
1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine (1/2 stick), cut up
3 eggs, divided use
Servings: 18 / Yield: 18 rolls
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 3 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Remove 1/2 cup dough; set aside. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 × 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 × 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets.
3. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
4. Lightly beat remaining egg; brush on rolls. Bake at 400ºF for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks.
