90 MINUTE DINNER ROLLS
Source: Fleischmann's advertisement in about 1982-1983

2 1/2 cups flour, divided use
2 tbsp sugar
1/2 tsp salt
1 tbsp active dry yeast
1/2 cup milk
1/4 cup water
2 tbsp margarine

Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.

Heat milk, water and margarine to 120-130 degrees F (I use my temperature probe of my microwave for this. It works great!) Gradually add milk mixture to dry mixture and beat 2 minutes at medium speed of mixer.

Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough.

On floured board knead 2 to 3 minutes.(I use dough hook on mixer.) Divide dough into 8-12 equal pieces. Shape into balls. Place in a lightly greased 8-inch round pan.

Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes.

WHEN READY TO BAKE:
Remove the cover! Remove pan of water! Increase oven temperature to 375 degrees F.

Bake 20-25 minutes or until rolls are light golden in color. Remove from pan to cool. Serve Warm.

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DINNER ROLLS
Adapted from Fleischmann's Yeast Best-Ever Breads, 1993

1/2 recipe master bread dough (recipe follows)
1 egg
1 Tbsp. water
sesame or poppy seeds (optional)

On lightly floured bread board, divide dough into 12 equal pieces. Shape into smooth balls. Place on greased baking sheet, 2 inches apart. Cover with lightly greased plastic wrap. Let rise in warm, draft-free place for 30 to 90 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Beat egg and water; brush over rolls. If desired, sprinkle with seeds.

Bake at 375 degrees F for 20 minutes or until done. Remove from pan and let cool on wire rack.

FLEISHMANN'S MASTER BREAD DOUGH

6 to 6 1/2 cups all-purpose or bread flour, divided use
3 tbsp. sugar
2 packages fleischmann's active dry or rapidrise yeast
2 tsp. salt
1 1/2 cups water
1/2 cup milk
2 tbsp. butter

Grease large bowl. Flour bread board.

In another large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt with wire whip.

Heat water, milk, and butter until very warm (120 to 130 degrees F) and white bubbles form around the edges.

Gradually add to dry ingredients. With electric mixer, beat at medium speed for 2 minutes. Scrape bowl occasionally. Add 1/2 cup flour; beat at high for 2 minutes, scraping occasionally. With a wooden spoon, stir in enough remaining flour to make soft dough. Knead on prepared bread board until smooth and elastic, about 8 to 10 minutes.

IF USING DOUGH IMMEDIATELY:
Place in greased bowl, turning to grease top. Cover with lightly greased plastic wrap. Allow to rise in warm, draft-free place until doubled in size for about 30 to 60 minutes. (I use the oven with only the light turned-on. Be sure to remove dough before preheating oven.) If using rapidrise yeast, cover kneaded dough and let rest on lightly floured board, instead of putting it in a greased bowl, for 10 minutes.)

Shape, let rise, and bake as desired.

DOUGH MAY BE FROZEN AFTER KNEADING:
Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the countertop for 4 to 9 hours.