Fleischmann's Sixty Minute Rolls

Title:
Fleischmann's Sixty Minute Rolls

Yield:
24 Servings

Categories:
Breads,
Cereals




Ingredients:





 3 1/2 c  Bread flour; up to 4 1/2


          -cups


     3 tb Sugar


     1 ts Salt


     2 pk Yeast


     1 c  Milk


   1/2 c  Water


   1/4 c  Margarine






 In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and


 undissolved yeast. Combine milk, water and margarine in a saucepan. Heat


 over low heat until liquids are very warm (120 to 130 degrees F). Margarine


 does not need to melt. Gradually add to dry ingredients and beat 2 minutes


 at medium speed on an electric mixer scraping bowl occasionally. Add 1/2


 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir


 in enough flour to make a soft dough. Turn out onto lightly floured board;


 knead until smooth and elastic, about 5 minutes. Place in greased bowl,


 turning to grease top. Cover; place bowl in pan of water at about 98


 degrees F. Let rise 15 minutes. Turn dough out onto floured board. Divide


 in half and shape as Curlicues or Lucky Clovers. See directions below.


 Cover; let rise in warm place, free from draft about 90 degrees F, 15


 minutes. Bake at 425 degrees F about 12 minutes. Remove from baking sheets


 and cool on wire racks. Curlicues: Roll out each half to a 12 x 9-inch


 rectangle. Cut into 12 equal strips about 1-inch wide. Hold one end of


 strip firmly and wind closely to form coil. Tuck end firmly underneath.


 Place on greased baking sheets about 2 inches apart. Lucky Clovers: Form


 each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls;


 place in greased muffin pans 2 3/3 x 1 1/4-inches. With scissors cut each


 ball in half, then into quarters , cutting through almost to bottom of


 rolls.


 


 Recipe by: Fleischmann's Bake-It-Easy Yeast Breads


 


 Posted to Bakery-Shoppe Digest V1 #451 by smile@ridgecrest.ca.us on Dec 12,


 1997