Title: Good Old American White Rolls
Categories: Bread
Yield: 12 Servings
| 5 1/2 | c | FLOUR |
| 2 | pk | YEAST |
| 2 | tb | SUGAR |
| 4 | tb | NONFAT DRY MILK |
| 2 | ts | SALT |
| 1 | tb | OIL |
| 1 1/2 | c | WATER |
| 3 | tb | BUTTER |
| 2 | ts | HONEY |
IN A LARGE BOWL, COMBINE 2 1/2 CUPS FLOUR, YEAST, SUGAR, DRY MILK, AND
SALT. MIX WELL. IN A SAUCE PAN, HEAT WATER AND OIL TO 120 DEG F. ADD TO
FLOUR MIXTURE. BLEND AT LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR
3 MINUTES. BY HAND ADD ENOUGH FLOUR TO MAKE A FIRM DOUGH. KNEAD ON FLOURED
SURFACE FOR 5 TO 8 MINUTES. PLACE IN GREASED BOWL, COVER, LET RISE FOR 25
MINUTES (FOR QUICK RISE YEAST) OR UNTIL DOUBLED IN SIZE. PUNCH DOWN DOUGH.
DIVIDE INTO TWO EQUAL PARTS. DIVIDE EACH PART INTO 6 TO 12 EQUAL PARTS,
ROUND INTO BALLS. PLACE ON GRESED COOKIE SHEET. COVER AND LET RISE FOR 15
TO 20 MINUTES OR UNTIL DOUBLED IN SIZE. BAKE AT 400 DEG F. FOR 10 TO 12
MINUTES. MIX MELTED BUTTER AND HONEY AND BRUSH ON BAKED ROLLS. REMOVE FROM
COOKIE SHEETS AND COOL. MAKES 12 TO 24 ROLLS DEPENDING ON SIZE.