Sixty Minute Rolls Recipe
Ingredients
| Unsifted flour | 4 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| 2 packages Fleischmann's Active Dry Yeast | ||
| Milk | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup 1/2 stick) Fleischmann's Margarine | ||
Directions
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water and Fleischmann's Margarine in a saucepan.
Heat over low heat until liquids are very warm (120-130°F.).
Margarine does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning dough to grease top.
Cover; place bowl in pan of water of about 95°F.
Let rise 15 minutes.
Turn dough out onto floured board.
Divide in half and shape as Curlicues or Lucky Clovers (below).
Cover; let rise in warm place, free from draft (about 90°F.), 15 minutes.
Bake at 425°F. about 12 minutes, or until done.
Remove from baking sheets and cool on wire racks.
Combine milk, water and Fleischmann's Margarine in a saucepan.
Heat over low heat until liquids are very warm (120-130°F.).
Margarine does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning dough to grease top.
Cover; place bowl in pan of water of about 95°F.
Let rise 15 minutes.
Turn dough out onto floured board.
Divide in half and shape as Curlicues or Lucky Clovers (below).
Cover; let rise in warm place, free from draft (about 90°F.), 15 minutes.
Bake at 425°F. about 12 minutes, or until done.
Remove from baking sheets and cool on wire racks.
Chef
