Cool Rise Rapid Mix Rolls - cooking recipe

Ingredients
    5 1/2 to 6 1/2 c. self-rising flour
    3 pkg. Fleischmann's active dry yeast
    2 Tbsp. sugar
    1/4 c. (1/2 stick) soft margarine
    2 1/4 c. very hot tap water
Preparation
    Combine 2
    cups
    flour,
    undissolved yeast and sugar in large bowl; stir
    well to blend.
    Add soft margarine.
    Add hot tap water to
    ingredients
    in
    bowl
    all
    at
    once.
    Beat with electric mixer at
    medium speed for 2 minutes.
    Add 1 cup more flour.
    Beat with electric mixer at high speed for 1 minute or until
    thick and
    elastic.
    Stir in remaining flour gradually with wooden spoon.
    Use just enough flour to make a soft dough which
    leaves sides
    of
    bowl.
    Turn
    out onto floured board. Round up into a ball.
    Knead 5 to 10 minutes or until dough is smooth
    and elastic.
    Cover
    with plastic wrap, then a towel. Let
    rest
    for 15 to 20 minutes on board.
    Punch down.
    Shape into
    pan
    rolls as desired.
    Brush surface of dough with oil. Cover
    pan
    loosely with
    plastic
    wrap.
    Refrigerate 2 to 48 hours.
    Uncover;
    let stand
    10
    mintues.
    Preheat
    the oven. Puncture
    any
    surface bubbles
    with
    an oiled toothpick just before
    baking.
    Bake
    at 375\u00b0
    for 20 to 25 minutes or until done.
    Remove from pan.
    Brush with margarine.
    Cool on rack.

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