The North Roll has four sections to signify north, south, east and west. The Egg Glaze gives them a golden, glossy top.
Yield: 12 rolls
2 to 2 1/2 cups
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 48 equal pieces. Shape each piece into smooth ball. Place
four balls (to signify north, south, east and west) into greased 2 1/2-inch muffin
pan. Cover; let rise in warm, draft-free place until doubled in size, about
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.