1¼ cups milk
1 tbsp sugar
¼ cup water
1 tsp salt
½ cup butter
3½-4 cups flour
In
large bowl, mix yeast, sugar, salt and 1½ cups of the flour. In saucepan, combine milk, water and butter. Heat until very warm‑ 105‑115º (butter need
not melt). Gradually add to dry
ingredients. Beat at medium speed for 2 minutes.
Add ½ cup flour. Beat at high speed for
2 minutes Stir in enough more flour to
make a soft dough. Turn out onto lightly
floured surface. Knead for 5 minutes or
until smooth and elastic. Put into oiled
bowl, turning to oil top. Cover with
plastic wrap. Let stand in warm place
for 45 minutes or until doubled. Punch
down. Turn out onto floured
surface. Shape two‑thirds of the dough
into 18-2 inch balls. Arrange on greased
baking sheets. Shape remaining dough
into 1 inch balls. Put 1 small ball in
center of each larger ball. Press down
to seal. Let rise in warm place for 20
to 30 minutes or until light. Bake at
400º for 12 to 15 minutes or until well browned. Remove to wire racks to cool.
