90 Minute Rolls #2

READY IN: 1hr 35mins
Recipe by wicked cook 46

From Fleischmann's yeast Prep time includes rise times

Top Review by AZPARZYCH

These were really easy to make and tasted great. I ended up adding the full 2 1/4 cups flour, but should have stopped at 2 cups (should have trusted my own judgement). They were a little heavier than I wanted, if I would have left the last 1/4 cup flour out they probably would have been lighter and the dough would have formed better making them better looking (mine were a little lopsided). All that though was operator error, they still came out tasting very good! Will have to keep working at it. Made for Cookbook Tag Feb 2010.

Ingredients Nutrition

Directions

  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F).
  2. Add to flour mixture.
  3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  4. Add 1/4 cup flour; beat 2 minutes at high speed.
  5. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  6. Cover; let rest 10 minutes.
  7. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  8. Bake at 375°F for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a