Sixty Minute Rolls

• 3 1/2 to 4 1/2 c. unsifted flour
• 3 Tbsp. sugar
• 1 tsp. salt
• 2 pkg. dry active yeast
• 1 c. milk
• 1/2 c. water
• 1/4 c. margarine

1. Combine 1 1/2 cups flour with the sugar, salt and undissolved yeast.
2. Combine milk, water and margarine in a saucepan.
3. Warm over low heat to 115u0b0 to 120u0b0.
4. (Margarine does not have to be melted.)
5. Remove from heat and gradually add flour mixture.
6. Beat 2 minutes at medium speed, scraping sides of bowl occasionally. Add 1/2 cup flour.
7. Beat on high for 2 minutes.
8. Stir in additional flour to form soft dough.
9. Turn out onto lightly floured board.
10. Knead 5 minutes until smooth and elastic.
11. Place in greased bowl.
12. Turn over and grease top.
13. Let rise 15 minutes. Turn out on a floured board.
14. Divide dough in half and shape into rolls.
15. Cover and let rest in a warm place for 15 minutes.
16. Bake at 425u0b0 for 12 minutes or until done.

flour, sugar, salt, active yeast, milk, water, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871336 (may not work)