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1
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
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2
Add Fleischmann's Margarine.
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3
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add 3/4 cup flour.
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5
Beat at high speed 2 minutes, scraping bowl occasionally.
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6
Stir in enough additional flour to make a stiff dough.
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7
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
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8
Place in a greased bowl, turning to grease top.
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9
Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
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10
Punch dough down; let rise again until less than doubled about 20 minutes.
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11
Divide dough in half; cut each half into 10 equal pieces.
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12
Form each piece into a smooth round ball.
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13
Place on greased baking sheets about 2 inches apart; press to flatten.
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14
Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
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15
Bake at 375F (190C).
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16
for 15 to 20 minutes, or until done.
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17
Remove from baking sheets and cool on wire racks.
