KitchenAid 4-C Recipes & Instructions page 32

SIXTY-MINUTE ROLLS
4 to 5 cups flour
2 packages active
3 tablespoons
dry yeast
sugar
1 cup milk
1
teaspoon salt
1/2
cup water
1/4 cup butter or margarine
Combine 31 /2
cups flour, sugar, salt and un-
dissolved yeast in Bowl. Attach Bowl and
Dough Hook. Turn to Speed 2 and mix for 1
minute.
Combine milk, water and margarine in a
saucepan. Heat over low heat, until liquids
are very warm (120°F. to 130°F.). Margarine
does not need to melt. Turn to Speed 2 and
gradually add liquid to flour mixture, about
30 seconds. Mix 1 minute longer. Continue
on Speed 2, adding remaining flour, ½ cup
at a time, as needed. Mix until dough clings
to Hook, about
5
minutes. Knead dough on
Speed 2 for
7
to 10 minutes longer, or until
dough is smooth and elastic. Stop.
Place in greased bowl, turning to grease top.
Cover; place bowl in pan of water at about
98°F. Let rise 15
minutes.
Turn dough out onto floured board. Divide
in half and shape as Curlicues or Lucky Clo-
vers (below). Cover; let rise in slightly warm
oven (about 90°F.) for
15 minutes, or until
doubled in bulk. Bake at 425°F. for 12 min-
utes, or until done. Remove from baking
sheets and cool on wire racks.
Curlicues: Roll out each half to a 12 X 9-inch
rectangle. Cut into 12 equal strips (about i
inch wide). Hold one end of strip firmly and
wind closely to form coil. Tuck end firmly
underneath. Place on greased baking sheets
about 2 inches apart.
Lucky Clovers: Form each half into a 12-
inch roll. Cut into 12 equal pieces. Form into
balls; place in greased muffin pans, 2/4
X 11 %-
inches. With scissors, cut each ball in half,
then into quarters, cutting through almost to
bottom of rolls.
Yield: 2 dozen rolls
Shaping Sixty-Minute Rolls
Curlicues and Lucky Clovers
30