(by Tori Romano)
(adapted from allrecipes.com)
2 c. all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
2 T. sugar
1/2 t. salt
1/2 c. milk
1/4 c. water
2 T. butter
Combine 3/4 cup flour, undissolved yeast, sugar, and salt in a large bowl.
Heat milk, water and butter until very warm (120 - 130 F.).
Add to flour mixture.
Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add 1/4 cup flour, and beat 2 minutes at high speed.
Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 -10 minutes. Cover and let rest 10 minutes.
Divide dough into 12 equal pieces, and shape into balls.
Place in greased 8-inch round pan or a muffin tin.
Cover, and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat oven to 375 F.
Bake for 20 minutes.
Remove from pan, and brush with additional melted butter, if desired.
(Read Breaking B(re)ad, the story that accompanies this recipe.)