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60-Minute Pan Rolls

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :95

Ingrediants

 
4 3/4 cups plus 1 tablespoon all-purpose flour (4 3/4
to 5 1/4 cups)
1/3 cup sugar
2 packages Fleischmann's? Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 egg
 

Preparation

 
In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125? to 130?F). Butter does not need to melt. Stir into dry ingredients. Mix in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll to fit two greased 8- or 9-inch square pans. Place dough in pans. With sharp knife, cut dough in each pan into 16 rolls; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking pans on wire rack over large pan; let rise 20 minutes.

Dust tops with remaining 1 tablespoon flour. Bake at 400?F for 15 minutes or until done. Remove from pans; cool on wire racks.






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