4 3/4 cups all-purpose flour (4 3/4 - 5 1/4 cups) -- divided
1/3 cup sugar
2 envelopes Flesichmann's RapidRise Yeast
1 1/2 teaspoons salt
3/4 cup milk
3/4 cup water
1/2 cup butter or margarine -- divided
1 egg
In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Heat
milk, water and 1/4 cup butter until very warm (120-130 degrees). Gradually
add to dry ingredients. Beat 2 minutes at medium speed, scarping bowl
occasionally. Stir in enough remaining flour to make a soft dough. Turn
onto a lightly floured surface. Knead until smooth and elastic, about 8-10
minutes. Cover; let rest 10 minutes*. Divide dough in half; roll each half
to a 12" square, about 1/4" thick. Cut each square into six (2" x 12")
strips. Cut each strip into three (4" x 2") rectangle. Melt reamining
butter; brush over each rectangle. Crease rectangles slightly off center
with dull edge of knife and fold at crease. Arrange in rows, slightly
overlapping, on greased baking sheets with shorter side of each roll facing
down. Allow 1/4" space between each row. Cover; let rise in a warm, draft
free place until doubled in size, about 30 minutes. Bake at 400 degrees for
13-15 minutes or until done. Remove from sheets; cool on wire rack. Brush
again with remaining melted butter.
Yield: 36 rolls
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