Classic dinner rolls, perfect for any holiday meal!
2 to 2-1/4 cups all-purpose flour
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Roll Shaping Variations:
Cloverleaf Rolls: Divide dough into 12 equal pieces. Divide each again into 3 equal pieces. Place 3 pieces of dough in each of 12 greased 2-1/2 inch muffin cups.
Knots: Divide dough into 12 equal pieces. Roll each piece to a 12-inch rope. Tie loose knot in center and tuck ends under. Place on greased baking sheet.
Crescents: Roll dough into a 12-inch circle. With sharp knife, cut into 12 wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheet.