Submitted by Reba Moore, Lincoln, Ark.

• 1 C water at 75 to 85 degrees (warm) 

• 1/4 C sugar

• 1/4 C melted butter

• 1/4 tsp salt

• 2 1/4 C flour

• 1 Tbsp dry yeast

• 3 Tbsp dry milk

Mix the dry ingredients for 45 seconds on low speed in a blender. Add water and melted butter slowly using medium speed for 10 to 12 minutes or until the dough pulls away from the side of the bowl. Cover with the cloth and let the dough rise for 30 minutes or until doubled in size. Punch it down. Roll into a ball and pinch rolls off the dough ball placing dough pieces touching in circle on a cookie sheet. Let rise until doubled again. Bake at 350 degrees for 15 minutes or until golden brown. Can be brushed with more melted butter as it leaves the oven. If you desire a sweeter roll, replace one third of the water with pineapple juice.


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