Title: Basic Dinner Rolls
Categories: Bread
Yield: 32 Rolls

ROLLS
5 3/4		To 6 3/4 cups of all-purpose
		Flour
1/4	c	Sugar
2	ts	Salt
2	pk	Active dry yeast
1	c	Water
1	c	Milk
1/2	c	Margarine
1		Egg
TOPPING
1	tb	Margarine, melted
1/4	ts	Dried basil leaves
	ds	Onion powder

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt, & yeast; blend well. In small saucepan, heat water, milk and 1/2 c. margarine until very warm. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 c. of flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1 1/4 to 1 3/4 c. flour until dough is smooth and elastic, 8 to 10 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and double in size, 45 to 60 minutes. Lightly grease 2 13x9 inch pans. Punch down dough several times to remove all air bubbles. Divide dough in half. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pans. Cover, let rise in warm place until light and doubled in size, 20 to 30 minutes. Heat oven to 400 degrees. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove too from pans; place on wire racks. In small bowl, combine all topping ingredients; brush over tops of tolls 32

Tip: To make dough a day ahead, after first rise time. punch down dough; cover and refrigerate overnight. Shape dough as directed in recipe; let it rise a second time until light and doubled in size, 25 to 35 minutes.

Nutrition Info: 1 roll; Cal.-140, Protein-3 gr., Carbo.-22 gr., Fat-4 gr., Chol.-7 mg., Sodium-180

Dietary exchanges: 1 starch, 1 fat

: From: Pillsbury Classic Cookbook MealMastered by: Lois Porter, 1994

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