Sixty-Minute Rolls

1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter or margarine
3 packages active dry yeast
1 1/2 cups warm water (105ºF to 115ºF [40ºC to 46ºC])
5-6 cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups (1.125 L) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup (125 ml) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape into about 24 rolls and place in greased 9x13 pan. Cover. Let rise in slightly warm oven (90ºF [32ºC]) about 15 minutes. Bake at 425ºF (215ºC) for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.