Sixty Minute White Bread Rolls

Submitted by Pamluvs2bake

"Homemade delicious white rolls. Takes 60 minutes from start to enjoy. I have an OLD KitchenAid (still going) mixer and this was from the original cookbook. Don't know why they don't include this one in today's models but I share with anyone who has one. It is a wonderful recipe. Again, this recipe is from an old KitchenAid cookbook so I can't take the credit or fame for this great recipe; however, I can can the credit when they come out of the oven, simply perfect to sight and delicious to the taste."

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 24 rolls
• Serves: 24

ingredients

• 1 cup milk
• 1⁄2 cup water
• 1⁄4 cup butter
• 4 -5 cups flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 (1/4 ounce) packages active dry yeast

directions

1. Combine milk, water and butter in small bowl and warm in microwave (low setting) until liquids are very warm (120-130 degrees)--butter does not need to completely melt.
2. Place 3 1/2 cups flour, sugar, salt and yeast in the mixer bowl. Attach bowl to stand and connect dough hook. Turn to speed 2 and box 30 seconds. Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer.
3. Continuing on Speed 2, add remaining flour, 1/2 c at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 3 to 5 minutes longer.
4. Placed in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 minutes.
5. Turn dough onto floured board (I don't do this, as I simply begin to pinch the rolls from the dough, I just spray my hands with butter Pam). Shape as desired and place in well greased or butter flavored spray pan. See variations below. Cover; let rise in slightly warm (90 degrees) for 15 minutes. Bake at 425 degrees for 12 minutes or until done. Remove from pans and cool on wire rack (mine never make it here -- we always are ready to eat as soon as they come out of the oven!).
6. I have made different variations of this recipe by using chicken stock instead of the water, adding fresh chives to the recipe, etc. You can make it your own with your preferences. However, I will tell you, my husband says you can't beat the original recipe--he is right, of course.
7. VARIATIONS: Cloverleaf: divide dough into 24 equal pieces -- form each into a ball and place in a greased muffin pan. With scissors, cut each ball in half, then quarters.
8. I simply divide dough into 20 uniform balls keeping them shaped smooth and uniform and place in greased 9x13 pan.
9. Curlicues: Divide dough in half and roll each to a 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart.