Good old american white rolls

Yield: 12 servings

Measure Ingredient
5½ cup FLOUR
2 packs YEAST
2 tablespoons SUGAR
4 tablespoons NONFAT DRY MILK
2 teaspoons SALT
1 tablespoon OIL
1½ cup WATER
3 tablespoons BUTTER
2 teaspoons HONEY

IN A LARGE BOWL, COMBINE 2½ CUPS FLOUR, YEAST, SUGAR, DRY MILK, AND SALT. MIX WELL. IN A SAUCE PAN, HEAT WATER AND OIL TO 120 DEG F. ADD TO FLOUR MIXTURE. BLEND AT LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR 3 MINUTES. BY HAND ADD ENOUGH FLOUR TO MAKE A FIRM DOUGH. KNEAD ON FLOURED SURFACE FOR 5 TO 8 MINUTES. PLACE IN GREASED BOWL, COVER, LET RISE FOR 25 MINUTES (FOR QUICK RISE YEAST) OR UNTIL DOUBLED IN SIZE. PUNCH DOWN DOUGH. DIVIDE INTO TWO EQUAL PARTS. DIVIDE EACH PART INTO 6 TO 12 EQUAL PARTS, ROUND INTO BALLS. PLACE ON GRESED COOKIE SHEET. COVER AND LET RISE FOR 15 TO 20 MINUTES OR UNTIL DOUBLED IN SIZE. BAKE AT 400 DEG F. FOR 10 TO 12 MINUTES. MIX MELTED BUTTER AND HONEY AND BRUSH ON BAKED ROLLS.

REMOVE FROM COOKIE SHEETS AND COOL. MAKES 12 TO 24 ROLLS DEPENDING ON SIZE.

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