60 Minute Rolls (for the 60 minute man)        24 rolls
Ingredients:
          4-5 c. white flour
          3 T. sugar
          1 t. salt
          2 pkg. active dry yeast (rapid-rise yeast best)
          1 c. milk
          1/2 c. water
          1/4 c. butter or margarine

Mixer directions:
     Combine in mixer bowl and mix for 1 minute:
          3  1/2 c. flour, sugar, salt, dry yeast
     Combine and heat to 120 degrees:
          milk, water, butter (butter need not melt)

     Gradually add liquids to flour mixture (30 seconds). Mix 1 minute
longer.  (Change to dough hook) Add remaining flour, 1/2 c. at a time,
until dough clings to hook and cleans sides of bowl (about 5 minutes). 
Knead for 7 to 10 minutes until dough is smooth and elastic. 

Hand directions:

     Combine yeast, warm water (110 degrees) and sugar.  Let sit 5
minutes.  Mixture should become foamy.  Combine milk and butter; warm to
110 degrees.  Place in large bowl.  Add yeast and warm water, and stir in
flour 1/2 c. at a time until about 3 cups have been added (mixture should
be thick but stirrable).  Stir vigourously for about 5 minutes until thick
batter becomes elastic.  Continue to stir in flour until mixture is too
thick to stir.  Transfer to greased bowl or board and knead in remaining
flour (do not exceed 5 cups).  Knead 5-10 minutes until dough is smooth
and elastic

Both directions: place in greased bowl and turn to grease all sides. 
Cover; let rise in warm place (85-90 degrees) 15 minutes.  Punch down;
turn onto greased board.  Shape as desired. Cover; let rise in warm place
(85-90 degrees) 15 minutes.  Bake at 425 degrees for 12 minutes or until
golden and hollow-sounding when tapped.  Remove from pans and cool on wire
racks. 

Dinner rolls: divide into 24 pieces.  Shape each into smooth ball and place 
on greased cookie sheet.

Pizza: divide dough in half.  roll each half into circle about 14-16" 
diameter.  Cover with spagetti sauce, toppings as desired, shredded
mozzarella cheese.  Bake 15' at 500 degrees on ceramic tiles for best
results. 

Cloverleaf: divide into 24 pieces.  Divide each into 3 balls.  Roll in melted
butter.  Place 3 balls pressed together in greased muffin pan.

Curlicues: divide dough into half.  Roll and pat on greased surface into
rectangle about 9" x 12".  Brush with melted butter.  Roll into coil along long
edge, pinching to seal edge to roll.  Slide a long piece of dental floss about
1/2 inch under roll; cross ends over top of roll and pull to slice off 1/2"
piece. Repeat until all dough is sliced.  Place slices adjacent in greased baking
pan (9x13 + 9").

Cinnamon rolls: Follow Curlique directions.  Spread 1/2 c. brown sugar mixed with
2 t. cinnamon (and 1/4 c. raisins if desired) over each rectangle after brushing
with butter and before rolling.  If desired, when cool frost with 1/2 c. powdered
sugar mixed with 1/4 t. vanilla and just enough milk (about 1 T) to make a thin
glaze. Can sprinkle with chopped nuts before glaze sets.