BAKER’S NOTE: Milk or water may be used in this recipe. Milk will give the rolls a softer crumb and crust.

MIXER METHODS

In large mixing bowl, combine 2+1/2 cups flour, yeast, sugar, and salt; mix well. Combine water or milk and oil; heat to 120° to 130°F. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.

RISING, SHAPING AND BAKING

Place in greased bowl, turning to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Place balls into lightly greased cake pans, allowing 1/2-inch space between each ball. Cover; let rise in warm place until indentation remains after touching. Bake rolls in a 275°F oven for 50 minutes. Let set 30 minutes in pans. Turn out of pans; cool on a wire rack to room temperature. Place in freezer bags or wrap in aluminum foil and refrigerate (1 week) or freeze (1 month).

To prepare: If frozen, slightly open wrapper and thaw. Preheat oven to 450°F. Place rolls on ungreased cookie sheets. Bake seven minutes until golden brown. Serve warm.

You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Nutritional Information (Per Serving):
Servings per recipe: 24; Calories: 150; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 150mg; Total Carbohydrates: 25g; Dietary Fiber: 1g; Sugars: 1g; Protein: 4g