Baking Time: 15 minutes
5 cups all-purpose flour, * see note
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
3/4 cup butter or margarine
1/2 cup water
3 eggs
Servings: 24 / Yield: 24 rolls
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Grease top of dough; cover tightly with plastic wrap. Refrigerate batter for 2 hours or up to 2 days.
2. Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges. Roll up wedges from wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Lightly beat remaining egg; brush on rolls. Bake at 375ºF for 15 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.
Notes: *To measure flour, lightly spoon into measuring cup designed for dry ingredients; and level off.
5 cups all-purpose flour, * see note
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
3/4 cup butter or margarine
1/2 cup water
3 eggs
Servings: 24 / Yield: 24 rolls
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Grease top of dough; cover tightly with plastic wrap. Refrigerate batter for 2 hours or up to 2 days.
2. Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges. Roll up wedges from wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Lightly beat remaining egg; brush on rolls. Bake at 375ºF for 15 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks.
Notes: *To measure flour, lightly spoon into measuring cup designed for dry ingredients; and level off.
