KITCHENAID KPFP850 - Manual (Page 78)

76
1 1 ⁄
2
cups milk
1 ⁄
2
cup water
1 ⁄
4
cup butter or margarine
2 packages active dry yeast
5 1 ⁄
2
cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
Melted butter or beaten egg,
if desired
Combine milk, water, and 1 ⁄
4
cup butter in small saucepan. Heat over low heat until warm,
105° F to 115° F. Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour, sugar, and salt. Process until mixed, 4 to
5 seconds. With processor running, slowly add yeast mixture through small feed tube.
Process 1 to 1
1 ⁄
4
minutes; dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover, let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. Divide into 30 equal-sized pieces. Shape each into a smooth ball;
place 1 inch apart on greased baking sheets. Brush with melted butter or egg, if desired.
Cover; let rise in a warm place until double, about 45 to 60 minutes.
Bake at 375° F for 15 to 20 minutes, or until rolls are deep golden brown and sound
hollow when tapped. Cool on rack.
Yield: 30 servings (1 roll per serving).
Per Serving: About 100 cal, 3 g pro, 18 g carb, 2 g total fat, 1 g sat fat, 5 mg chol,
160 mg sod.
SUNDAY DINNER ROLLS