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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe from a Fleischmann's bread recipe book that I ordered from the company in the '70s by sending in empty packets that yeast came in. While I haven't tried this recipe, every other recipe I tried has been wonderful. Times listed do not include freezing or rising times. Ingredients:
5 1/2 cups flour, up to 6 1/2 cups |
1/2 cup sugar |
1 1/2 teaspoons salt |
2 (1/4 ounce) packages active dry yeast |
1 1/4 cups water |
1/2 cup milk |
1/3 cup margarine |
2 large eggs |
Directions:
1. In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
2. Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees F (margarine does not need to melt).
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
4. Stir in enough additional flour to make a soft dough.
5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
6. Cover with plastic wrap, then a towel, let rest 20 minutes.
7. Punch down dough again; shape into desired shapes for dinner rolls.
8. Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
9. Freeze until firm.
10. Transfer to plastic bags (freeze up to 4 weeks).
11. TO BAKE: Remove from freezer; place on greased baking sheets.
12. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
13. Bake at 350 degrees F 15 minutes, or until golden brown and done.
14. Remove from baking sheets and let cool.
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