Sixty Minute Rolls
- 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
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.
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.
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.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 minutes.
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.
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.
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.
Yield: 2 dozen rolls.