North Roll
 

North Roll

The North Roll has four sections to signify north, south, east and west. The
Egg Glaze gives them a golden, glossy top. Makes 12 rolls

2 to 2 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 package FLEISCHMANN'S RapidRise Yeast

1/2 cup milk

1/4 cup water

2 tablespoons butter or margarine

Egg glaze (recipe follows)

Directions

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat
milk, water, and butter until very warm (120 to 130oF). Gradually add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Stir in enough remaining flour to make a soft dough. Knead
until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 48 equal pieces. Shape each piece into smooth ball. Place
four balls (to signify north, south, east and west) into greased 2 1/2-inch
muffin pan cups. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.. Brush egg glaze over surface of rolls. Bake at
400oF for 10 to 15 minutes or until done. Remove from pans; cool on wire
rack.



Egg Glaze: Combine 1 egg and 1 tablespoon water. Stir well.