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Sixty Minute Rolls Recipe

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This recipe for Sixty Minute Rolls, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Julie Peters - Northeast HS, Goose Lake
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk
½ c. water
¼ c. butter or margarine
4-5 c. all-purpose flour
3 T. sugar
1 tsp. salt
2 pkgs. active dry yeast
Directions:
Directions:
Combine milk, water, and butter in small saucepan.
Heat over low heat until liquids are very warm (120°F to 130°F); butter does not need to melt. Place 3 ½ c. flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 sec. Gradually add warm liquids to flour mixture, about 30 sec. Mix 1 min longer. Continue on Speed 2, add remaining flour, ½ c. at a time, until dough clings to hook and cleans sides of bowl, about 2 min. Knead on Speed 2 for 2 min longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 min. Turn dough onto floured board. Shape as desired. Cover; let rise in slightly warm oven (90°F) for 15 min. Bake at 425°F for 12 minutes or until done. Remove from pans and cool on wire racks.

Curlycues:
Divide dough in half and roll each into a 12x9-inch rectangle.
Cut 12 equal strips about 1-inch wide.
Roll each strip tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2 inches apart.

Cloverleaf:
Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased muffin pan.
With Scissors, cut each ball in half, then quarters.

Yield: 2 dozen rolls.

 

 

 

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