HOMEMADE DINNER ROLLS

MAKES 2 DOZEN

I love homemade bread, but I usually only have the time to make it with my KitchenAid mixer, one of the most useful Christmas presents I ever received (Thanks, Mom), or my bread machine. This recipe comes from the KitchenAid book, with a few adjustments. However, if you don't have a heavy-duty mixer, it can easily be done by hand; adjust kneading time accordingly.

INGREDIENTS

• 1 cup milk
• 1/2 cup water
• 1/2 cup unsalted butter
• 4-5 cups all-purpose unbleached flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 packages active dry yeast

Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130° F). Alternately, heat in microwave in a microwave-safe container.

Place 3-1/2 cups of the flour in the mixer bowl with the sugar, salt and yeast. Stir to combine. Add warm liquid and mix until thoroughly combined. Gradually add the remaining flour, mixing and kneading with each addition, until dough is no longer sticky. Continue kneading until shiny and elastic.

Place dough in a greased bowl; cover with greased plastic wrap and a heavy towel. Place in warm, draft-free area and let rise for 15 minutes.

Turn dough unto a floured board. Shape into 24 equal pieces. Form each piece into a ball and place on a greased baking sheet, about 2 inches apart, or in greased muffin pans. With scissors, cut just the tops of each ball in half, then in quarters to make a cloverleaf effect. Cover; let rise in a warm (90° F) oven for 15 minutes.

Preheat oven to 425° F. Bake rolls for 12 minutes or until done. Remove from pans and cool on wire rack. (Hot rolls may be brushed with melted butter before cooling.)