Sixty Minute Rolls

1 C Milk
1/2 C Water
1/4 C Butter or Margarine
4 - 5 C All-purpose flour
3 Tbsp Sugar
1 tsp Salt
2 pkg Active Dry Yeast

Combine milk, water, and butter in a small saucepan. Heat over low heat until liquids are warm (to very warm -- about 120 - 130 degrees). Butter does not need to melt.

Place 3 1/2 C flour as well as the salt, sugar and yeast in bowl of electric mixer, and with dough hook attachment blend the dry ingredients on speed setting #2 for 30 seconds. Gradually add warm liquid to flour mixture -- over about 30 seconds -- then continue to mix on speed #2 for one minute longer.

Continue mixing on speed #2 and add remaining flour 1/2 C at a time until dough clings to hook and starts to clean the sides of the bowl (pulls away from the bowl) at about 5 minutes. You may not need all the flour, just add enough for the above to happen. Once the dough is pulling away from the sides of the bowl, continue to mix it for another 3 - 5 minutes on speed #2.

Place dough in a buttered or greased bowl, and turn it over to grease the top. Cover bowl with a towel or plastic wrap and let rise in a warm place for 15 minutes.

Turn dough out onto a floured board and shape into 24 rolls of desired shape/type (round, parkerhouse, etc.) and place on greased baking sheet(s). Cover lightly with a towel. Preheat oven to 425 degrees while shaped rolls rise for 15 minutes on baking sheet(s).

Bake for 12 minutes or until done.