Recipe by Impera_Magna
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.
Top Review by Mama's Kitchen (Hope)
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!
- 5 1⁄2 cups flour, up to 6 1/2 cups
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄4 cups water
- 1⁄2 cup milk
- 1⁄3 cup margarine
- 2 large eggs
Directions See How It's Made
- In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
- Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees 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 eggs and 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 8 to 10 minutes.
- Cover with plastic wrap, then a towel, let rest 20 minutes.
- Punch down dough again; shape into desired shapes for dinner rolls.
- Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
- Freeze until firm.
- Transfer to plastic bags (freeze up to 4 weeks).
- TO BAKE: Remove from freezer; place on greased baking sheets.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
- Bake at 350 degrees F 15 minutes, or until golden brown and done.
- Remove from baking sheets and let cool.