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1
Combine milk, water and butter in small bowl and warm in microwave (low setting) until liquids are very warm (120-130 degrees)--butter does not need to completely melt.
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2
Place 3 1/2 cups flour, sugar, salt and yeast in the mixer bowl.
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3
Attach bowl to stand and connect dough hook.
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4
Turn to speed 2 and box 30 seconds.
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5
Gradually add warm liquids to flour mixture, about 30 seconds.
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6
Mix 1 minute longer.
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7
Continuing on Speed 2, add remaining flour, 1/2 c at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes.
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8
Knead on speed 2 for 3 to 5 minutes longer.
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9
Placed in a greased bowl, turning to grease top.
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10
Cover; let rise in warm place, free from draft, 15 minutes.
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11
Turn dough onto floured board (I don't do this, as I simply begin to pinch the rolls from the dough, I just spray my hands with butter Pam).
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12
Shape as desired and place in well greased or butter flavored spray pan.
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13
See variations below.
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14
Cover; let rise in slightly warm (90 degrees) for 15 minutes.
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15
Bake at 425 degrees for 12 minutes or until done.
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16
Remove from pans and cool on wire rack (mine never make it here -- we always are ready to eat as soon as they come out of the oven!
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17
).
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18
I have made different variations of this recipe by using chicken stock instead of the water, adding fresh chives to the recipe, etc.
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19
You can make it your own with your preferences.
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20
However, I will tell you, my husband says you can't beat the original recipe--he is right, of course.
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21
VARIATIONS: Cloverleaf: divide dough into 24 equal pieces -- form each into a ball and place in a greased muffin pan.
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22
With scissors, cut each ball in half, then quarters.
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23
I simply divide dough into 20 uniform balls keeping them shaped smooth and uniform and place in greased 9x13 pan.
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24
Curlicues: Divide dough in half and roll each to a 12x9 inch rectangle.
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25
Cut 12 equal strips about 1 inch wide.
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26
Roll each strip tightly to form a coil, tucking ends underneath.
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27
Place on greased baking sheets about 2 inches apart.
