5 1/2 cups Flour
3/4 cup Milk
1/3 cup Sugar
1/2 cup Water
2 packages Yeast — dry
4 tablespoons Butter — at room temperature
1 teaspoon Salt
2 Eggs
—–CONFECTIONERS’ SUGAR GLAZE—– 1 cup Confectioners’ sugar — sifted
2 tablespoons Orange juice
1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt. 2. Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted. Mixture should be just warm, about 115-120’F. on thermometer. 3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at medium speed of electric mixer, scraping bowl often. Add eggs and beat well. 4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2 cups) to make a soft dough. turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth. Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature. Turn to coat all sides with butter. Cover and let rise in a warm place until double in bulk, about 1 hour. 5. Punch down and shape into small balls. Place about 1/2″ apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk. 6. Bake in preheated 350’F. oven for 25-30 minutes, or until lightly browned. 7. Serve warm. 8. If necessary, undercook rolls just slightly; then reheat just before serving. 9. If desired, you may fold in about 1 cup lightly floured raisins to dough during final kneading. Then frost rolls while warm with Confectioners’ Sugar Glaze.
*** CONFECTIONERS’ SUGAR GLAZE *** Combine sugar with 1 tablespoon orange juice. Add sufficient additioal orange juice to make a medium-thin glaze.