Dinner Rolls
5 to 6 cups unsifted flour
½ cup sugar
1½ teaspoons salt
2 packages Fleischmann's
oil
2 eggs (at room temperature)
⅔ cup water
¼ cup margarine
1 cup milk
Makes 2 or 3 dozen rolls
  1. In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved Fleischmann's Active Dry Yeast.
  2. Combine milk, margarine, and water in a saucepan. Heat over low heat until liquids are very warm (120°F.-130°F.). Margarine does not need to melt.
  3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ¾ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.
  4. Stir in enough additional flour to make stiff dough.
  5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 (5 min. might be enough) minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
  6. Punch dough down: divide into 2 equal pieces. Proceed according to shaping directions.
  7. Brush rolls with oil. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
  8. When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes. Bake at 375°F. 15 to 20 minutes, or until done. Remove from baking pans or sheets and cool on wire racks.
  9. If desire, brush with melted margarine. Serve warm.