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North Roll

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 all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package Fleischmann's RapidRise Yeast (1/4 ounce or 2 1/4 tsp)
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine

Egg glaze
Combine 1 egg and 1 tablespoon water. Stir well.

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 30 minutes.
Brush egg glaze over surface of rolls. Bake at 400 F for 10 to 15 minutes or until done. Remove from pans; cool on wire rack.

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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