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.
- 2 -2 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 1⁄2 teaspoons fast rising yeast
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄4 cup water
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- 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).
- Add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 1/4 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- 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.
- Bake at 375°F for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.