Servings: 28
Yield: 28 Rolls
Notes: VARIATION:
Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in recipe.
Categories: Fleischmann's Yeast, Rolls, Yeast Bread
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
1 1/3 cups very warm water (120º to 130ºF)
1/2 cup butter or margarine, softened
3 eggs
Sesame or poppy seeds
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Add water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
2. Punch dough down; turn out onto lightly floured surface. Divide dough into 28 equal pieces; roll each to 9-inch rope. Loosely tie knot at center of each rope. Place knots, 2 inches apart, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
3. Lightly beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until done. Remove from baking sheets; cool on wire racks.
Yield: 28 Rolls
Notes: VARIATION:
Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in recipe.
Categories: Fleischmann's Yeast, Rolls, Yeast Bread
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
1 1/3 cups very warm water (120º to 130ºF)
1/2 cup butter or margarine, softened
3 eggs
Sesame or poppy seeds
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Add water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
2. Punch dough down; turn out onto lightly floured surface. Divide dough into 28 equal pieces; roll each to 9-inch rope. Loosely tie knot at center of each rope. Place knots, 2 inches apart, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
3. Lightly beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until done. Remove from baking sheets; cool on wire racks.
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