DINNER ROLLS: 1 PACKET FAST RISING INSTANT DRY YEAST, 3 CUPS ALL-PURPOSE FLOUR, 1 TSP SALT, 1 CUP WATER, 2 TBSP UNSALTED BUTTER.

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. COMBINE YEAST, 1 CUP FLOUR AND SALT IN A BOWL. IN A SAUCEPAN, HEAT WATER AND BUTTER TO 120-130 DEGREES FAHRENHEIT. IN A MIXER ON LOW SPEED, COMBINE DRY MIXTURE AND LIQUID INGREDIENTS UNTIL WELL INCORPORATED. INCREASE TO MEDIUM SPEED FOR 2-3 MINUTES. GRADUALLY ADD REMAINING FLOUR UNTIL NO LONGER STICKY. KNEAD ON FLOURED SURFACE FOR 5-7 MINUTES OR UNTIL SMOOTH AND ELASTIC. COVER WITH DAMP TOWEL AND LET REST FOR 15-20 MINUTES. DIVIDE AND ROLL DOUGH INTO 9 BALLS, THEN PLACE ONTO GREASED 9X9 INCH CASSEROLE DISH OR COOKIE SHEET. COVER WITH DAMP TOWEL AND LET RISE UNTIL DOUBLED IN SIZE. BAKE 12-15 MINUTES OR UNTIL GOLDEN BROWN. CAN BE BRUSHED WITH MELTED BUTTER WHILE STILL WARM.

Instant Dry Yeast, Fast Rising

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