3 1/2 to 4 1/2 cups King Arthur Unbleached Flour
3 tablespoons H-E-B Sugar
1 teaspoon salt
2 packages Fleischmann's Yeast
1 cup milk
1/4 cup margarine
Combine 1 1/2 cups of flour, sugar, salt and yeast in a large mixing bowl and set aside.
Combine milk, 1/2 cup water and margarine in a microwave-safe bowl and heat on High power for 1 minute (do not melt margarine).
Add milk mixture to flour mixture using an electric mixer on low speed. Add 1/2 cup flour and beat on high speed for 2 minutes. With a spoon, stir in enough remaining flour to make a soft dough.
Place dough on a floured board or counter and knead about 5 minutes. If your mixer has a dough hook, mix on speed #2 for 3 minutes. Place dough in a greased bowl; cover bowl with plastic wrap and set bowl in a pan with warm water. Allow bread dough to rise for 15 minutes.
Punch down dough and knead for 2 minutes. Spray 2 muffin tins with nonstick cooking spray and set aside. Divide dough in half. Pinch 12 portions out of each half and place in prepared muffin tins.
Heat oven to 425°F. Let rolls rise in a warm place close to stove for 15 minutes. Bake rolls for 15 minutes or until golden brown.
No Nutritional Information Available