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1
Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
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2
Preheat oven to 400 degrees F.
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3
Remove from marinade and dip each fillet into cracker crumbs.
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4
Cover all surfaces well.
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5
Place fillets in buttered baking pan.
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6
Drizzle with melted butter.
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7
Pour white wine into pan, being sure not to drizzle directly onto fish.
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8
Bake until flaky, approximately 10 minutes.
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9
Do not overcook.
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10
Place under broiler for a few minutes to finish and give color.
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11
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick).
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12
With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients.
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13
Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula.
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14
Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl.
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15
With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
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16
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading.
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17
Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased.
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18
Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours.
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19
(Dough is doubled when 2 fingers pressed into dough leave a dent.)
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20
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center.
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21
Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
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22
Preheat oven to 400 degrees F.
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23
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
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24
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick.
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25
With floured 2 3/4-inch round cutter, cut dough into circles.
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26
Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half.
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27
Arrange folded dough in rows in pans, each nearly touching the other.
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28
Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
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29
Bake rolls for 15 to 18 minutes until browned.
