White Bread Dinner Rolls

4-4-1/2 c flour (all purpose or bread)
4 Tbs granulated sugar
2 envelopes Fleischmann’s® RapidRise Yeast 
1 tsp  salt
1 cup milk
1/2 cup water
4 tablespoons butter plus more for brushing

 

Preheat oven to 375°F. Prepare pan as directed below.

 

Place milk, water, and butter in a microwave-safe measuring cup. Heat in 15 second increments until the mixture is between 120°F-130°F (very warm water).

 

Whisk sugar, yeast, salt, and 1-1/2 cup flour in the bowl of a stand mixer.

 

Add milk mixture to the flour mixture and mix for 2 minutes, scraping the sides and bottom of the bowl. Using the dough hook works here. 

Add 1/2 cup flour and mix for another two minutes, then add an additional 2 to 2 1/2 cups more flour, until the mixture forms a ball in the mixer.

 

Turn dough out onto a floured surface and knead for about 5 minutes or until the dough is elastic and springs back when touched. Cover with a towel and rest for 10 minutes.

 

Cut and shape dough as desired (see below for instructions). Cover and let rest for 30 minutes.

 

Brush with melted butter and bake for 10-20 minutes depending on size and shape, or until golden and cooked through.

 

Brush warm rolls with more melted butter.

FOR CLOVERLEAF ROLLS:

• Cut dough into 24 pieces, then each piece into 3 more pieces. Roll into balls. Place 3 balls per cup in a greased muffin tin.

FOR TWISTS:

• Cut ball of dough into 24 pieces. Roll each into a long thin rope. Fold in half. Twist the ends to form a twist. Place on a greased baking sheet.

FOR KNOTS:

• Cut ball of dough into 24 pieces. Roll each into a long thin rope. Tie each rope into a knot. Place on a greased baking sheet.

FOR BUTTERY ROLLED ROLLS:

• Roll ball of dough into large rectangle. Brush with 2 tablespoons melted butter. Slice into squares and roll each square up like a croissant. Place on a greased baking sheet.