milk, skim, (non fat) powder
yeast, active dry
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
Add Fleischmann's Margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add ¾ cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Punch dough down; let rise again until less than doubled about 20 minutes.
Divide dough in half; cut each half into 10 equal pieces.
Form each piece into a smooth round ball.
Place on greased baking sheets about 2 inches apart; press to flatten.
Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Bake at 375℉ (190℃). for 15 to 20 minutes, or until done.
Remove from baking sheets and cool on wire racks.