Recipe: Diploma Rolls (Fleishmann's Yeast recipe)

DIPLOMA ROLLS



"Melted butter between each layer adds richness."

4 1/2 to 5 cups all-purpose flour, divided use
1/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
2 large eggs
1 egg, slightly beaten
1 tablespoon butter or margarine, melted

TO PREPARE THE DOUGH:
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.

Heat milk, water, and 3 tablespoons butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

TO SHAPE AND BAKE THE ROLLS:
Remove 1/2 cup dough; set aside. Divide remaining dough into 2 equal pieces. Roll each piece to 15x9-inch rectangle; brush with melted butter. Cut each into 9 (5x3-inch) rectangles. Roll up from long sides; pinch seams to seal. Place rolls, seam sides down, 2-inches apart, on greased baking sheets.

Divide reserved dough into 18 equal pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Brush rolls with beaten egg.

Bake at 400 degrees F for 10 to 15 minutes or until golden. Remove from baking sheets; brush with additional melted butter, if desired. Cool on wire rack.

Makes 18 rolls
Source: Fleishmann's Yeast