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5 3/4 to 6 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1 cup milk
1/2 cup margarine or butter
1 egg
Melted margarine or butter, if desired
1. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, 8 to 10 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Punch down dough several times to remove all air bubbles. Divide dough in half. Shape each half as directed in "Cook's Note: How to Shape Dinner Rolls."
4. Heat oven to 400°F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted margarine. Serve warm or cool.
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