Total Time
35mins
Prep 20 mins
Cook 15 mins

Posted in response to a recipe request. Recipe from a Fleischmann's bread recipe book that I ordered from the company in the '70s by sending in empty packets that yeast came in. While I haven't tried this recipe, every other recipe I tried has been wonderful! Times listed do not include freezing or rising times.

Ingredients Nutrition

Directions

  1. In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
  2. Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees F (margarine does not need to melt).
  3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
  4. Stir in enough additional flour to make a soft dough.
  5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  6. Cover with plastic wrap, then a towel, let rest 20 minutes.
  7. Punch down dough again; shape into desired shapes for dinner rolls.
  8. Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
  9. Freeze until firm.
  10. Transfer to plastic bags (freeze up to 4 weeks).
  11. TO BAKE: Remove from freezer; place on greased baking sheets.
  12. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
  13. Bake at 350 degrees F 15 minutes, or until golden brown and done.
  14. Remove from baking sheets and let cool.
Most Helpful

5 5

Great recipe! These came together FAST! Mixing in my kitchen aid the dough was ready for the knead stage so I continued to 'knead' it on speed 2 in the mthan do it by hand for 8-10 minutes. I let it go for 7 minutes with no additional flour and it resulted in a smooth and elastic dough. Followed the rest of the instructions and now have dough balls waiting in the freezer. I baked 6 of them though for supper and they were wonderful. Soft and delicious! I did use unsalted butter rather than margarine which may up the flavor factor. These were yummy and good and so fast! Thanks for a keeper IM!

1 5

I didn't care for this recipe. It took forever for the dough to come together and it made a big mess.

3 5

I made these for Easter. The ease of freezing was wonderful, I feel the taste was only ok, but we all gladly ate them.

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