RICH DINNER ROLLS

1 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) Fleischmann’s Margarine
1/2 cup warm water (105-115 degrees F)
2 packages or cakes Fleischmann’s Yeast, active dry or compressed
2 eggs, beaten
5 1/4 cups unsifted flour (about)

Scald milk; stir in sugar, salt and Fleischmann’s Margarine. Cool to lukewarm.

Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann’s Yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.

Punch down. Turn out on lightly floured board. Proceed according to directions for any of the following shapes.

PAN ROLLS (Makes 27)
Divide dough into 3 equal pieces. Form each piece into a roll 9 inches long; cut into 9 equal pieces; form into smooth balls. Place in three greased 8-inch round cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Brush lightly with melted Fleischmann’s Margarine. Bake in moderate oven (375 degrees F.) about 15 to 20 minutes.

CRESCENTS (Makes 36 to 48)
Divide dough into 3 equal pieces. Roll each piece into a circle 12 inches in diameter. Brush lightly with melted Fleischmann’s Margarine. Cut into 12 to 16 pie-shaped pieces. Roll up tightly, beginning at wide end. Seal points firmly. Place on greased baking sheets, with points underneath, about 2 inches apart. Curve to form crescents. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Brush lightly with melted Fleischmann’s Margarine. Bake in hot oven (400 degrees F) about 12 minutes.

CLOVERLEAF ROLLS (Makes 27)
Divide dough in thirds, form each third into 9-inch roll. Cut into 9 equal pieces. Form each piece into 3 small balls. Brush sides with melted Fleischmann’s Margarine. Place 3 balls in each section of greased muffin pans. Cover. Let rise in warm place, free from draft, until doubh1 in bulk, about 30 minutes. Brush lightly with melted margarine. Bake in hot oven (400 degrees F) about 15 minutes.

CINNAMON BUNS (Makes 27)
Divide dough into 3 equal pieces. Roll each piece into a rectangle about 14 x 9 inches. Brush lightly with melted Fleischmann’s Margarine. Sprinkle the rectangles with a mixture of 3/4 cup sugar, 1 teaspoon cinnamon and 1/3 cup raisins. Roll up like jelly roll to make rolls 9 inches long. Seal edges firmly. Cut each into 9 equal pieces. Place cut side up in three greased 9-inch round layer cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake in moderate oven (350 degrees F) about 30 to 35 minutes. Frost with confectioners’ sugar frosting made by combining 1 1/2 cups sifted confectioners’ sugar with about 5 teaspoons milk, or enough to make thick pouring consistency.

From: Recipelink.com
Source: The Fleishmann Treasury of Yeast Baking, Standard Brands, Inc. 1962