3/4 c. milk
4 T. butter
3/4 c hot water
4 T. sugar
1 t. salt
4 - 4 1/2 c flour
1 heaping T yeast
Directions:
Microwave butter and milk together for 90 seconds. Put milk, butter, and water in mixer. Add sugar and salt. Add 2 cups flour. Let mix one minute. Add yeast. Mix. Add rest of flour. You want the dough to not stick to sides of mixer. Mix for 5 minutes. Cover with lid for 5 minutes. Grease a 9x13 pan. Divide dough into 12 pieces. Round each one into balls and put in pan. Put pan in 170 degree oven for 20 minutes, or 1 inch above pan. Turn heat up to 350 degrees and bake 15 minutes. Bake until golden brown. Brush with softened butter.
* This makes 12 HUGE rolls. For my family it's best to half the recipe, and do 12 small rolls.
Halved recipe:
3/8 c. milk (I just do halfway between 1/4 c. and 1/2 c. on my Pyrex measuring cup)
2 T. butter
3/8 c. water (again, just eye it halfway between 1/4 and1/2)
2 T. sugar
1/2 T. yeast (heaping)
2 2-1/2 c. flour
Directions:
Microwave butter and milk together for 90 seconds. Put milk, butter, and water in mixer. Add sugar and salt. Add 2 cups flour. Let mix one minute. Add yeast. Mix. Add rest of flour. You want the dough to not stick to sides of mixer. Mix for 5 minutes. Cover with lid for 5 minutes. Grease a 9x13 pan. Divide dough into 12 pieces. Round each one into balls and put in pan. Put pan in 170 degree oven for 20 minutes, or 1 inch above pan. Turn heat up to 350 degrees and bake 15 minutes. Bake until golden brown. Brush with softened butter.
* This makes 12 HUGE rolls. For my family it's best to half the recipe, and do 12 small rolls.
Halved recipe:
3/8 c. milk (I just do halfway between 1/4 c. and 1/2 c. on my Pyrex measuring cup)
2 T. butter
3/8 c. water (again, just eye it halfway between 1/4 and1/2)
2 T. sugar
1/2 T. yeast (heaping)
2 2-1/2 c. flour
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