Makes 18 rolls
4 – 1 / 2 to 5 cups all-purpose flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
3 / 4 cup milk
1 / 2 cup water
3 tablespoons butter or margarine
2 large eggs
1 egg, slightly beaten
1 tablespoon butter or margarine, melted
In large bowl, combine 1 – 1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 3 tablespoons butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Remove 1 / 2 cup dough; set aside. Divide remaining dough into 2 equal pieces. Roll each piece to 15- x 9-inch rectangle; brush with melted butter. Cut each into 9 (5 x 3-inch) rectangles. Roll up from long sides; pinch seams to seal. Place rolls, seam sides down, 2-inches apart, on greased baking sheets. Divide reserved dough into 18 equal pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Brush rolls with beaten egg. Bake at 400oF for 10 to 15 minutes or until golden. Remove from baking sheets; brush with additional melted butter, if desired. Cool on wire rack.
Serving size : 1 roll (2 ounces)
Calories : 170; Total fat : 3.5 g; Saturated fat : 2 g;
Cholesterol : 30 mg; Sodium : 300 mg; Carbohydrates : 29 g; Dietary fiber : 1 g; Sugars : 4 g; Protein : 5 g