3 1/2 to 4 1/2 cups unsifted flour
3 tablespoons sugar
1 teaspoon salt
2 packages Pleischmann's Active Dry Yeast
1 cup milk
1/2 cup water
1/4 cup (1/2 stick) Fleischmann's Margarine
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar. salt, and undissolved Fleischmann's Active Dry Yeast. Combine milk, water and Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees.). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning dough to grease top. Cover; place bowl in pan of water of about 98 degrees. Let rise 15 minutes. Turn dough out onto floured board. Divide in half and shape as Curlicues or Lucky Clovers (below). Cover; let rise in warm place, free from draft (about 90 degrees.), 15 minutes. Bake at 425 degrees about 12 minutes, or until done. Remove from baking sheets and cool on wire racks.
Variations:
Curlicues:
Roll out each half to a 12 x 9 inch rectangle. Cut into 12 equal strips (about 1-inch wide). Hold one end of strip firmly and wind closely to form coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart.
Lucky Clovers:
Form each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls: place in greased muffin pans 2 3/4 x 1 1/4 inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.