* Exported from BigOven *

Brown & Serve Dinner Rolls

Recipe By :
Serving Size :60
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-3 cups flour --all-purpose to 11 cups
1/2 cup Milk
1/2 cup Sugar
1/2 cup Water
4 tsp Salt
0 teaspoons Active Dry Yeast

In a large bowl thoroughly mix 3 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 F.-130 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 2 cups 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. Place in greased bowl, turning to grease top
Cover; let rise in warm place, free from draft, until doubled in bulk,
about 1 hour. Punch dough down, turn out onto lightly floured board.
Divide dough into 4 equal pieces. Proceed according to directions
(below) for desired shapes. Cover; let rise in warm place, free from
draft, until almost doubled in bulk, about 45 minutes. Bake at 275 F.
20 to 25 minutes, or until rolls just start to change color. Cool in
pans or on sheets 20 minutes. Remove from pans or sheets and finish
cooling on wire racks. Wrap tightly in plastic bags and refrigerate up
to 1 week. Just before serving, place rolls on un-greased baking sheet.
Bake at 400F. 10 to 12 minutes, or until golden brown. If desired, brush
with melted Margarine. Bowknots: Roll each piece to a 12 x 6-inch
rectangle. Cut into 12 (1-inch) strips. Tie strips into knots, leaving
a loose loop in center. Place on greased baking sheets about 2 inches
apart. Curlicues: Roll each piece to a 12 x 9-inch rectangle. Cut into
12(1-inch) strips. Hold one end of each strip firmly and wind dough
loosely to form coil; tuck end firmly underneath. Place on greased
baking sheets about 2 inches apart. Muffin Rolls: Divide each piece
into 12 equal pieces. Shape each piece into a smooth round ball. Place
in large greased muffin cups (2½ x 1¼-inches).

From Fleischmann's Yield: "60 rolls" MM by H Peagram

Per Serving (excluding unknown items): 91 Calories; trace Fat (4.3%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


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