This recipe, which came from an advertisement for Fleichman's Yeast, officially makes a dozen rolls. Rather than double it to make more, it works better to make separate batches. If you cook the rolls until they're almost done, then take them out, cool them and freeze them, they can be cooked ahead and you can take out one or two (or more) as you need them. I don't bother with the pan of water in the oven; I just cover the rolls and let them rise in a draft-free but warm area until they look big (they should at least double in size). Just let them sit for an hour or two. I also tend to make 8 balls instead of 12 for dinner rolls, and four for hamburger/sandwiches/cinnamon buns, which one can make by adding cinnamon and raisins to the dough as you knead.
2 to 2 1/2 cups unsifted flour
2 Tablespoons sugar
1/2 teaspoon salt
1 package Active Dry Yeast
1/2 cup milk
1/4 cup water
2 Tablespoons margarine
- Mix 3/4 cup flour, sugar, salt and undissolved yeast.
- Heat milk, water and margarine to 120 F. – 130 F.
- Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer.
- Add 1/4 cup flour. Beat at high speed 2 minutes.
- Stir in just enough additional flour to make soft dough.
- On floured board knead 2 to 3 minutes.
- Divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan.
- Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.
- Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes.
- Uncover rolls; remove pan of water.
- Turn oven to 375 F. Bake 20–25 minutes or until done. Remove from pan to cool. Serve warm.