60 minute snowflake rolls

Ingredients

• 3 1/2 to 3 3/4 (14 3/4 to 15 3/4 ounces) unbleached all-purpose flour
• 3 tablespoons (1 3/8 ounces) granulated sugar
• 1 teaspoon salt
• 4 teaspoons (2 packets) instant yeast
• 1 cup (8 ounces) milk or rice milk
• 1/2 cup (4 ounces) water
• 1/2 cup (1 stick, 4 ounces) unsalted butter

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Preparation

• In a large bowl, whisk together 1 1/2 cups flour, the sugar, salt, and yeast. Combine the milk, water, and butter in a saucepan and heat until very warm. The butter doesn't need to melt.
• Gradually add the liquid to the dry ingredients and mix at medium speed for 2 minutes; the mixture will be quite wet. Add another 1/2 cup flour and beat at high speed for 2 minutes. The mixture will begin to get thicker.
• Stir in enough of the remaining flour so that you have a soft dough. Knead on a lightly floured board for 5 minutes.
• Put back into the mixing bowl after you've scraped it out, cover and let rise for 15 minutes.
• Preheat the oven to 425 degrees. Turn the dough out onto your board and cut it into 24 equal pieces; each piece should weigh about 1 1/2 ounces. Shape into rolls by rolling them on the board with your cupped fingers.
• Place the rolls into two greased 9 inch round cake pans. Let rise for 20 minutes, until they look puffy. For snowflake rolls, sprinkle the tops with flour just before baking.
• Bake 15 to 18 minutes. Remove from the oven and cool slightly. Remove from pan.