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Dinner rolls go from good to great when you stack and cut layers of buttery dough in this classic recipe.
1-1/2 dozen rolls
1/2 cup warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2/3 cup butter OR margarine, softened
1/4 cup sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, 1/3 cup butter, sugar, salt and 1-1/2 cups flour; blend well. Stir in egg and enough remaining flour to make stiff dough. Place in greased bowl, turning to grease top. Cover with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Place dough on lightly floured surface; divide into 3 equal pieces. Roll each piece into a 12 x 7-inch rectangle. Melt remaining 1/3 cup butter; brush on dough. With sharp knife, cut each rectangle into 6 equal crosswise strips. Place the 6 strips on top of one another. With sharp knife, cut stack of strips crosswise into 6 equal pieces, Place, cut side up, into greased 2-1/2-inch muffin pan cups. Repeat with remaining 2 pieces of dough. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done. Remove rolls from muffin pan cups; let cool on wire racks.
Herb Fan Tans: Prepare dough and roll to rectangles as directed. After melting butter, stir in 2 teaspoons Spice Islands Italian Herb Seasoning and 1/2 teaspoon Spice Islands Onion Powder. Brush on dough; shape, let rise and bake as directed.