Sixty Minute Rolls

Course Bread


  • 1 C milk
  • 1/2 C water
  • 1/4 C butter or margarine
  • 4-5 C all purpose flour
  • some wheat germ bread flour & wheat flour too
  • 3 T sugar
  • 1 tsp salt
  • 2 pkg active dry yeast


  1. Combine milk, water, and butter in small saucepan. Heat over low heat until liquids are very warm (120-130° F); butter does not need to melt.
  2. Place 3 1/2 C flour, sugar, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 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 2 minutes. Knead on Speed 2 for 2 minutes longer.
  4. Place 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. Shape as desired. See variations below. Cover; let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 degrees for 12 minutes or until done. Remove from pans and cool on wire racks.
  6. Curlicues: Divide dough in half and roll each to a 12 x 9-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.
  7. Cloverleaf: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters.
  8. Yield: 2 dozen rolls.
sixty minute rolls recipe
Sixty Minute Rolls Recipe
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