Sixty Minute Rolls

Joyce Smith, DHS

  • 3 1/2 to 4 1/4 cup flour
  • 3 Tbsp sugar
  • 1 tsp salt
  • 2 package active dry yeast
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup margarine

In large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm.

Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough flour to make soft dough. Turn on lightly floured board. Knead 4 times. Place in greased bowl, turning to grease top. Cover, place bowl in pan of warm water.

Let rise 15 minutes. Turn on floured bowl. Pinch rolls and put on greased cookie sheet; cover and let rise for 15 minutes.

Bake at 425° for 12 minutes.





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